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Oregon hazelnut broccoli

Yield: 6 Servings

Ingredients:

• 20 oz Frozen chopped broccoli -OR-
• 1 1/2 lb Fresh broccoli
• 1/4 c Butter
• 3 tb Flour
• 1 tb Powdered chicken stock base
• 1 1/2 c Milk
• 1/4 c Water
• 1/4 c Butter
• 1 c Herb stuffing mix
• 1 c Coarsely chopped hazelnuts -(roasted Oregon hazelnuts) Cook broccoli until tender drain thoroughly; put into a buttered
• 1-1/2 quart casserole. In a saucepan

Instructions:

melt 1/4 cup butter blend in flour and chicken stock base to make a smooth paste. Gradually add milk and cook stirring frequently until thick and smooth. Mix into broccoli. Heat water and remaining 1/4 cup butter until butter melts; pour over stuffing mix and hazelnuts and toss. Top broccoli with hazelnut mixture. Bake uncovered at 400 for 20 minutes. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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