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.