- In a large skillet melt butter over medium heat. Add onion, mushrooms, and celery; cook 5 minutes or until tender, stirring occasionally. Remove from heat. Stir in sage and pepper.
- Line a 6-quart slow cooker with a disposable slow cooker liner. Place bread cubes and, if desired, sausage in prepared cooker. Add vegetable mixture. Drizzle with enough broth to moisten, tossing lightly.
- Cover and cook on low for 3 1/2 to 4 hours. If desired, gently stir in almonds. If needed, stir in enough additional warmed broth to reach desired consistency
From the Test Kitchen
To make dry bread cubes, cut fresh corn bread, cut into 1-inch cubes. (18 to 21 bread slices will yield 12 cups cubes). Preheat oven to 300 degrees F. Spread cubes in two 15x10-inch baking pans. Bake 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.