Title: Oregon hazelnut broccoli
 Categories: Vegetables, Side dish
      Yield: 6 Servings
 
     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, 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