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Broccoli-Hazelnut Bake

 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 ServingsPrep: 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.

2 of 2

Broccoli-Hazelnut Bake (continued)

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.