2 lbs. broccoli, chopped
1/4 c. butter
1/4 c. flour
1 1/2 tbsp. chicken bouillon granules
1/2 tsp. salt
2 c. milk
6 tbsp. butter
2/3 c. hot water
1 (6 oz.) pkg. cornbread stuffing mix

Cook broccoli and drain. Place into buttered 2 quart casserole. Melt 1/4 cup butter in heavy saucepan over low heat, add flour, stir until smooth. Cook 1 minute, stirring constantly. Stir in bouillon and salt. Add milk gradually, cook over medium heat, stirring constantly until thickened. Meanwhile, melt 6 tablespoons butter in hot water, pour over stuffing mixture and stir until moist. Pour white sauce over broccoli and top with stuffing. Bake at 400 degrees for 20 to 25 minutes. Serves 8 to 10.