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Oregon Hazelnut Broccoli

Submitted by HGO

Serves: 6
Prep Time: 30 minutes

Because you must judge the color of the butter as it cooks, avoid dark colored pans like unlined anodized aluminum or non-stick for this recipe.

• 2 10 oz. packages frozen, chopped broccoli
• or 1 1/2 pounds fresh
• 1/4 cup butter
• 3 tablespoons flour
• 1 tablespoon powdered chicken stock base
• 1 1/2 cups milk
• 1/4 cup water
• 1/4 cup butter
• 1 cup herb stuffing mix
• 1 cup roasted and coarsely chopped Oregon
• hazelnuts

Cook broccoli until tender, drain thouroughly; put into a buttered 1 1/2 quart casserole. In a saucepan, 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 degrees for 20 minutes.