3 pound fresh or 3 10-oz pkgs. frozen chopped broccoli
1/4 cup butter
1/4 cup flour
1 1/2 tbps. chicken-seasoned stock base
1/2 tsps salt
2 cups milk
6 tbsp. butter
2/3 cup hot water
2/3 of an 8-oz pkg. herb-seasoned stuffing mix
2/3 cup coarsely chopped walnuts or slivered almonds
Instructions
Cook fresh broccoli in boiling salted water until tender-crisp, drain
and chop coarsely. (Cook frozen broccoli as directed on package,
then drain.)
Make white sauce by blending ¼ cp butter, flour, chicken stock
base and salt, add milk and cook until thickened.
Meanwhile, melt 6 Tbl. butter in hot water,
pour over stuffing mix. Add nuts and toss together.
Turn broccoli into greased 2-quart casserole. Pour the white sauce
over and top with stuffing, press down slightly. Bake in hot oven,
400 degrees for 20-25 minutes.
Originally Submitted
12/25/2011
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