Sausage and Currant Stuffing, and Brussels Sprouts au Gratin

Brussels Sprouts:

• 3/4 lbs Brussels sprouts, trimmed and halved
• 1 Granny Smith Apple, chopped into 1" pieces
• 1 medium garlic clove, minced
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 cup grated cheddar cheese*
• 1/2 cup panko breadcrumbs
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)

Stuffing:

• 1 tbsp olive oil
• 1 celery rib / stick, finely chopped
• 1 small white or yellow onion, finely chopped
• 1 medium garlic clove, minced
• 2 links mild Italian Sausage, casings removed and roughly chopped
• 1/2 cup dried currants (or cranberries)
• 4 lices 1" thick country or French bread, torn into small pieces or blitzed in a food processor
• 3 tbsp chopped fresh sage leaves, plus 10 whole leaves for lining pan
• 1/4 cup chopped fresh parsley leaves and tender stems
• 1 large egg
• 10 lices Bacon
• 1/2 tsp kosher salt
• 1/2 tsp black pepper