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Put almonds in a pan with nothing else and heat, watching closely and stirring periodically. Careful not to burn them – they will become murderously bitter. When done, roughly chop or food-process them.
Put stuffing into a large mixing bowl.
Saute onion, celery, and mushrooms in butter.
Concurrently, brown the sausage well.
Add veggies and sausage to stuffing bowl when they're done.
Add softened butter and broth a bit at a time, mixing thoroughly, so that stuffing absorbs the fluid fully.
Add a lot of sage and poultry seasoning and some black pepper.
Pour into a greased casserole dish and bake at 350 degrees for 35 minutes. This should be done the moment the turkey comes out to time things right.
You will need about 2-3 sticks of butter. I use salted butter.
While you are sauteing the vegs in about 1/2 stick butter all in same pan which are rough chop (not fine cut), slowly melt however much butter is indicated on the back of the cubes bag into the chicken broth. It calls for water but chicken broth adds more flavor.
You can saute the celery and onions together and after about 6-8 minutes, add the rough chopped mushrooms since they don't take so long to saute. Season all vegs with salt and pepper. Cover while sauteing to release a lot of moisture. When done, add to the cubes in a big bowl and stir. Season with poultry seasoning, sage, salt and pepper. Add the browned sausage and the almonds. Pour the warm butter/broth mixture into the cubes and gently stir. You will probably need to add virtually all the butter mixture. You don't want dry stuffing or mushy stuffing.
At this point, you want to put the stuffing in a casserole or lasagna pan sprayed with non stick spray.this can be made in the morn and refrigerated. Just remember to take out of frig to bring to room temp so it bakes in enough time. When the turkey comes out, set oven to 350-370 and put stuffing in for about 35 minutes uncovered.