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

Cook fresh broccoli in boiling, salted water until tender crisp; drain and chop coarsely (or cook according to package directions). Make white sauce by blending 1/4 cup butter, flour, chicken broth, and salt. Gradually add milk and cook until thickened. Stir frequently. Melt 6 tablespoons butter in hot water. Pour over stuffing mix. Add almonds and toss together. Turn broccoli into greased 2 quart casserole. Pour white sauce over and top with stuffing. Press down slightly. Bake at 400 degrees for 20-25 minutes.

Add flour, a little at a time, to prevent lumping.