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Brussels Sprouts And Pecans Recipe
|Vegetable oil spray||1|
|Frozen no salt added brussel sprouts||20 Ounce, thawed (2 Packages, 10 Ounces Each)|
|Homemade chicken broth/Commercial low-sodium variety||1 3⁄4 Cup (28 tbs)|
|Margarine||3 Tablespoon (Acceptable)|
|Nonfat dry milk||3⁄4 Cup (12 tbs)|
|Chopped unsalted dry roasted pecans||1⁄4 Cup (4 tbs)|
|Packaged stuffing mix||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2038 Calories from Fat 739
% Daily Value*
Total Fat 86 g132%
Saturated Fat 11.2 g56.2%
Trans Fat 0 g
Cholesterol 41.2 mg
Sodium 2548.6 mg106.2%
Total Carbohydrates 231 g77.1%
Dietary Fiber 30.8 g123.2%
Sugars 88.8 g
Protein 103 g206.9%
Vitamin A 102.8% Vitamin C 715.3%
Calcium 226.3% Iron 66.2%
*Based on a 2000 Calorie diet
Lightly spray a 1 1/2 quart casserole with vegetable oil.
Cook brussels sprouts, uncovered to preserve color, in a small amount of boiling water until tender.
Bring chicken broth to a boil in a saucepan over medium-high heat.
Meanwhile, melt margarine over low heat and add flour.
Stir to blend well.
Cook 1 minute, stirring.
Add dry milk, then boiling chicken broth all at once, beating with a wire whisk to blend.
Cook and stir until sauce comes to a boil and thickens.
Remove from heat and stir in nutmeg and pecans.
Place cooked brussels sprouts in prepared casserole.
Pour sauce over sprouts and top with stuffing mix.
Bake 10 minutes, or until topping is lightly browned.