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Broccoli Hazelnut Bake Recipe
|Chopped broccoli/2 packages,10 ounces each chopped frozen broccoli||8 Cup (128 tbs) (Fresh)|
|Butter/Margarine||5 Tablespoon, divided|
|All purpose flour||3 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Chicken bouillon granules||2 Teaspoon|
|Herb seasoned stuffing mix||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped hazelnuts/Filberts||2⁄3 Cup (10.67 tbs), toasted|
Serving size: Complete recipe
Calories 1994 Calories from Fat 1105
% Daily Value*
Total Fat 126 g194.1%
Saturated Fat 48.9 g244.4%
Trans Fat 0 g
Cholesterol 195.2 mg
Sodium 863.8 mg36%
Total Carbohydrates 183 g60.9%
Dietary Fiber 46 g183.9%
Sugars 48.8 g
Protein 68 g136.6%
Vitamin A 218.9% Vitamin C 2081.3%
Calcium 126.3% Iron 85%
*Based on a 2000 Calorie diet
Meanwhile, in a saucepan over medium heat, melt 3 tablespoons butter.
Stir in flour to form a smooth paste.
Gradually add milk and bouillon, stirring constantly.
Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
Drain broccoli; add to sauce and mix well.
Pour into a greased 9-in.square baking dish.
In a bowl, combine the stuffing mix, water and nuts.
Melt the remaining butter; pour over stuffing mixture and toss.
Spoon over broccoli.
Bake, uncovered, at 350° for 25-30 minutes.