Yield: 6 Servings
Measure | Ingredient |
---|---|
20 ounces | Frozen, chopped broccoli OR- |
1½ pounds | Fresh broccoli |
¼ cup | Butter |
3 tablespoons | Flour |
1 tablespoon | Powdered chicken stock base |
1½ cup | Milk |
¼ cup | Water |
¼ cup | Butter |
1 cup | Herb stuffing mix |
1 cup | Coarsely chopped hazelnuts (roasted Oregon hazelnuts) |
Cook broccoli until tender, drain thoroughly; put into a buttered 1-½ quart casserole. In a saucepan, melt ¼ cup butter, blend in flour and chicken stock base to make a smooth paste. Gradually add milk and cook, stirring frequently until thick and smooth. Mix into broccoli. Heat water and remaining ¼ cup butter until butter melts; pour over stuffing mix and hazelnuts and toss. Top broccoli with hazelnut mixture. Bake uncovered at 400 for 20 minutes.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board