3 lbs. fresh broccoli or 3 (10 oz.) pkgs. frozen, chopped broccoli
1/4 c. butter
1/4 c. flour
1 1/2 tbsp. chicken seasoned stock base
1/2 tsp. salt
2 c. milk
6 tbsp. butter
2/3 c. coarsely chopped walnuts or slivered almonds
2/3 (8 oz.) pkg. herb seasoned stuffing mix
2/3 c. hot water

Cook fresh broccoli in boiling, salted water until tender-crisp; drain and chop coarsely. (Cook frozen broccoli as directed on package, then drain). Make white sauce by blending 1/4 cup butter, flour, chicken stock base, and salt, then add milk and cook until thickened. Meanwhile, melt 6 tablespoons butter in 2/3 cup hot water and seasoning packet. Pour over stuffing mix in bowl. Add nuts and toss together. Turn broccoli into buttered 2 quart casserole. Pour white sauce over and top with stuffing. Press down slightly. Bake in hot oven (400 degrees) for 20 to 25 minutes.