5 tbsp. butter or margarine, divided
3 tbsp. all-purpose flour
1 1/2 cups milk
2 tsp. chicken bouillon granules
1 cup herb seasoned stuffing mix
1/4 cup water
2/3 cup chopped hazelnuts or filberts, toasted
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| BROCCOLI - HAZELNUT BAKE | ||||
| Serves 6 | ||||
| 8 cups chopped fresh broccoli or 2 pkg. (10 oz.) chopped frozen broccoli 5 tbsp. butter or margarine, divided 3 tbsp. all-purpose flour 1 1/2 cups milk 2 tsp. chicken bouillon granules 1 cup herb seasoned stuffing mix 1/4 cup water 2/3 cup chopped hazelnuts or filberts, toasted |
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| Cook broccoli on the stove or in the microwave until crisp tender. Meanwhile, in a saucepan over medium heat, melt 3 tbsp. butter. Stir in flour to form a smooth paste. Gradually add milk and bouillon, stirring constantly. Cook and stir until thickened and bubbly; cook and stir 2 minutes. Drain broccoli; add to sauce and mix well. Pour into a greased 9 inch square baking dish. In a bowl, combine the stuffing mix, water and nuts. Melt the remaining butter; pour stuffing mix and toss. Spoon over broccoli. Bake uncovered at 350 for 25-30 minutes. | ||||