Corn Bread Dressing With Brussels Sprouts

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2 tablespoons vegetable oil

2 1/2 cups stone-ground yellow cornmeal

2 1/2 cups all-purpose flour

1/4 cup sugar

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon salt

3/4 teaspoon baking soda

3 cups buttermilk

2 large eggs

1 1/2 sticks unsalted butter, melted

4 tablespoons unsalted butter, plus more for greasing the pans

2 tablespoons extra-virgin olive oil

3 celery ribs, finely diced

1 carrot, finely diced

1 small onion, finely chopped

1/2 pound thinly sliced prosciutto, finely chopped

1 tablespoon chopped sage

1 cup dry white wine

3 large eggs

2 cups chicken stock, turkey stock or canned low-sodium broth

Kosher salt and freshly ground pepper

2 pounds brussels sprouts, halved lengthwise

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