Oregon hazelnut broccoli

6 Servings

Ingredients

Quantity 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)

Directions

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

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