Prosciutto-Bread Stuffing With Sausage

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Two 1-pound loaves of prosciutto bread, cut into 3/4-inch dice

1/4 cup extra-virgin olive oil

3/4 pound sweet Italian sausages, casings removed

4 ounces sliced lean pancetta, finely chopped

1 pound leeks, white and tender green parts, sliced crosswise 1/4 inch thick

1 celery rib, finely chopped, plus 1 tablespoon finely chopped celery leaves

1/4 cup finely chopped flat-leaf parsley

1/2 cup freshly grated Parmesan cheese

3 cups chicken stock or canned low-sodium broth

Salt and freshly ground pepper

2 tablespoons unsalted butter, melted

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