Gluten Free “Tastes Like Spinach Dip” Stuffing
My family has named this recipe based on the mixture of cream cheese, gluten-free sourdough bread, and spinach, which comes together in this fabulous “spinach-dippy” way.
Make ahead note: You can make the majority of this the night before and simply assemble and bake the day of your holiday party.
- 2 pounds dried bread cubes gluten-free sourdough is preferred
- 1 pound sweet Italian sausage casings removed
- 1½ sticks salted butter divided
- 3 large onions finely diced
- 2 garlic cloves minced
- ½ cup dry white wine
- 8 ounces cream cheese softened to room temperature
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 4 large eggs
- 3 cups chicken broth
Two days before: Cut bread into cubes, about 1-2 inches. Place on a baking sheet. Toast at 200°F for 30 minutes. Leave bread cubes uncovered overnight. The staler they are, the better they will work in the stuffing.
One day before: Brown the sausage in a sauté pan until cooked through and no longer pink. Move sausage to a large bowl, draining the fat from the pan. Add 1 stick of butter to the pan and melt. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 2 minutes.
Add wine to the onions and garlic, and scrape any brown bits off the bottom of the pan. Add cream cheese, spinach, salt, pepper, and garlic powder. Mix together until cream cheese has melted.
Add the toasted bread to the bowl with the sausage. Add the spinach/cream cheese mixture to the bowl. Gently toss, cover, and refrigerate overnight.
Day of serving: Preheat oven to 350°F. Mix eggs and chicken broth together and add to the stuffing mixture. Gently toss until the mixture is coated. Pour into a lightly greased 9x13-inch baking dish. Melt the remaining ½ stick of butter and pour over the stuffing. Cover with foil and bake for 30 minutes. Uncover and bake for 20 more minutes.
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