8oz hot or sweet Italian sausage links
1 yellow onion, peeled and sliced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 cups celery, diced
1 head of garlic, peeled and cloves removed
1/4 cup Gil’s Double Garlic Olive Oil
2 tablespoons Gil’s Balsamic Vinegar of Modena
1 teaspoon San Fran Sea Salt
1/2 teaspoon coarse ground black pepper
16oz dry stuffing mix
1 1/2 cups milk or evaporated milk
1 1/2 cups chicken or vegetable broth
Preheat oven to 400°F and line a large baking sheet with aluminum foil. Place sausage links, onion, peppers, celery, and garlic cloves on the prepared baking sheet, spreading out in an even layer. Drizzle the ingredients with oil and vinegar and season with salt and pepper. Place in the oven and roast for 20 minutes or until the sausage has cooked through. Remove from the oven and set aside to rest for 5 minutes. Once rested, slice the sausages into bite-sized pieces.
While the veggies and sausages are resting, place milk, broth, and egg in a medium saucepan and whisk to combine. Slowly bring the mixture to a low simmer (do not boil) over medium-low heat, whisking frequently, until hot. Remove from the heat.
Place the stuffing mix, veggies, and sausage in a large bowl, stir to combine. Pour the hot liquid over the stuffing mix and stir to combine. Set the stuffing mix aside for 5-10 minutes or until most of the liquid has been absorbed.
Lightly spritz a 13x9-inch casserole dish with cooking spray. Transfer the stuffing mix to the prepared casserole dish, spread out in an even layer, and cover with foil. Place in the oven and bake for 20 minutes. After 20 minutes, remove the foil, return to the oven, and continue to bake for 10-15 minutes or until the stuffing is slightly golden brown on top. Remove from the oven and serve hot.