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

Cook fresh broccoli in boiling salted water until tender crisp. Drain and chop coarsely. Make white sauce by blending 1/4 cup butter, flour, chicken stock base, and salt. Add milk and cook until thickened.

Meanwhile, melt 6 tbsp. butter in hot water; pour over stuffing mix. Add nuts and toss together. Turn broccoli into greased 2 quart casserole. Pour the white sauce over and top with stuffing mix; press down slightly. Bake in hot oven for 20 to 25 minutes.

Sometimes the stock base is too salty, so chicken broth can be substituted for the milk in the white sauce. This recipe also may be reduced in size.