Preheat oven to 350°F and lightly butter an 11 X 7-inch baking dish or coat with nonstick cooking spray.
Melt butter in a very large skillet over medium heat. Add onion and carrots and cook for 10 minutes, stirring occasionally. Add celery and cook for 5 minutes more. Stir in sriracha sauce and basil.
Place vegetables in a large bowl with bread cubes and stir lightly. Drizzle with just enough broth to moisten bread cubes. (Bread should be soft in the center and slightly firm on the edges.) Stir in parsley and 1/3 of the almonds and season with garlic salt. Let stand for 5 minutes then stir again, adding additional broth if needed.
Transfer to prepared baking dish and sprinkle with remaining almonds. Bake for 50 minutes, tenting lightly with foil if the top browns too quickly.
Stuffing may be prepared without almonds several days ahead and stored tightly covered in the refrigerator before baking. Let come to room temperature and sprinkle with almonds just before baking.