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Broccoli-Hazelnut Bake
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.
6 Servings
Prep: 20 min. Bake: 25 min.
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.
© Taste of Home 2012
2 of 2
Broccoli-Hazelnut Bake
(continued)
Nutrition 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.
© Taste of Home 2012