Broccoli-Nut Stuffing Bake Recipe

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Many years ago, a co-worker brought this great vegetable side dish to a potluck luncheon. Made with stuffing mix and accented with walnuts, it's appropriate for a holiday dinner or any meal.
TOTAL TIME: Prep: 15 min. Bake: 15 min.
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min.
MAKES: 7 servings


  • 3 pounds fresh broccoli, cut into spears or 3 packages (10 ounces each) frozen broccoli spears, thawed and drained
  • 1/2 cup plus 6 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 4-1/2 teaspoons chicken bouillon granules
  • 2 cups milk
  • 1-1/2 cups crushed seasoned stuffing
  • 2/3 cup chopped walnuts
  • 2/3 cup water

Nutritional Facts

3/4 cup: 439 calories, 33g fat (16g saturated fat), 71mg cholesterol, 1028mg sodium, 28g carbohydrate (8g sugars, 7g fiber), 13g protein.


  1. Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and place in a greased 13-in. x 9-in. baking dish. In a saucepan, melt 1/2 cup butter; stir in flour and bouillon until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Pour over broccoli. Combine stuffing and walnuts. Heat water and remaining butter until melted; toss with stuffing mixture. Sprinkle over casserole. Bake, uncovered at 400° for 15-18 minutes or until golden brown. Yield: 7 servings.
Originally published as Broccoli-Nut Stuffing Bake in Taste of Home Annual Recipes Annual 2001, p66

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PrplMonky5 User ID: 6612040 237139
Reviewed Nov. 10, 2015

"This was a tasty side dish. It took a little more time than the side dishes I usually make. I used fresh broccoli and the entire dish tasted very fresh. I also used chopped cashews because that's what I had in the house. The only gripe I have is that it was missing something. Next time I'm going to try putting some garlic salt or minced garlic with salt in it to see if it'll help. Otherwise a good dish that I will make again!"

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