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Broccoli-Hazelnut Bake

Oregon's fertile Willamette Valley produces a lot of hazelnuts, and this is one of my favorite recipes that calls for them. I love to experiment with recipes, and this vegetable dish is the result of one of my experiments.
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    6 servings


  • 8 cups chopped fresh broccoli or 2 packages (10 ounces each) chopped frozen broccoli
  • 5 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups milk
  • 2 teaspoons chicken bouillon granules
  • 1 cup herb-seasoned stuffing mix
  • 1/4 cup water
  • 2/3 cup chopped hazelnuts or filberts, toasted


  • In a large saucepan, bring 1 in. of water and broccoli to a boil; Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender.
  • Meanwhile, in a saucepan, melt 3 tablespoons butter over medium heat. Stir in flour until blended. Gradually add milk and bouillon, stirring constantly. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer.
  • Drain broccoli; add to sauce; gently toss to coat. Pour into a greased 9-in. square baking dish. In large bowl, combine the stuffing mix, water and nuts.
  • Melt the remaining butter; pour over stuffing mixture and toss to coat. Spoon over broccoli. Bake, uncovered, at 350° for 25-30 minutes.
Nutrition Facts
1 each: 281 calories, 20g fat (8g saturated fat), 34mg cholesterol, 602mg sodium, 20g carbohydrate (6g sugars, 4g fiber), 9g protein.

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