Broccoli-Hazelnut Bake Recipe

Broccoli-Hazelnut Bake Recipe photo by Taste of Home

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Oregon's fertile Willamette Valley produces a lot of hazelnuts, and this is one of my favorite recipes that calls for them. I love to experiment with recipes, and this vegetable dish is the result of one of my experiments.

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Broccoli-Hazelnut Bake Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

8 cups chopped fresh broccoli or 2 packages (10 ounces each) chopped frozen broccoli
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/2 cups milk
2 teaspoons chicken bouillon granules
1 cup herb-seasoned stuffing mix
1/4 cup water
2/3 cup chopped hazelnuts or filberts, toasted

Directions

In a large saucepan, bring 1 in. of water and broccoli to a boil; Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender.
Meanwhile, in a saucepan, melt 3 tablespoons butter over medium heat. Stir in flour until blended. Gradually add milk and bouillon, stirring constantly. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer.
Drain broccoli; add to sauce; gently toss to coat. Pour into a greased 9-in. square baking dish. In large bowl, combine the stuffing mix, water and nuts.
Melt the remaining butter; pour over stuffing mixture and toss to coat. Spoon over broccoli. Bake, uncovered, at 350° for 25-30 minutes. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 281 calories, 20 g fat (8 g saturated fat), 34 mg cholesterol, 602 mg sodium, 20 g carbohydrate, 4 g fiber, 9 g protein.

Originally published as Broccoli-Hazelnut Bake in Country April/May 1996, p51