In a skillet, over medium heat sauté the diced onions with 4 tablespoons of oil or butter until the onions are translucent. Transfer to a large bowl.
To the skillet add the sausage and cook, breaking it into smaller pieces with a wooden spoon until slightly browned, stirring often. Transfer to the bowl with onions.
In the same skillet sauté the diced bell pepper and cook for 4-5 minutes, stirring often until softened. Add 1 tbsp of oil or butter if necessary. Add to the sausage and onions and set aside.
Make the herby custard:
In a separate saucepan combine the egg, chicken broth, cream, dried rosemary, dried thyme, parsley, salt, pepper and garlic powder. Stir until well combined.
To the bowl with sautéed sausage and vegetables add the croutons. Now gradually add the prepared liquid and continue gently stirring and adding more of the liquid until most of the croutons are evenly moistened but not soggy.
Bake: Transfer to a 9”x9” baking dish and even it out. Cover with foil and bake for about about 50 minutes at 350F, then take the aluminum foil off and bake for another 10-15 minutes or until the top is slightly crispy.
Alternatively the sausage stuffing can be prepared up to baking, covered and refrigerated. Then, when ready to bake just transfer to the oven and bake as directed above adding about 10 extra minutes to baking time.
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