Although this recipe can be assembled ahead of time, baking vegetables are best done just before serving the Thanksgiving dinner. Both the Corn Pudding and the Broccoli with Walnuts bakes at 400°, you can bake in the oven at the same time.
Ingredients
- 2 1/2 pounds fresh broccoli
- 1 stick unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 Tablespoons instant chicken broth granules
- 2 cups whole milk
Topping
- 2/3 cup hot water
- 6 Tablespoons unsalted butter
- 2 cups Pepperidge Farm stuffing mix crumbs, not cubes) or Stove Top stuffing
- 2/3 cup chopped walnuts (optional)
- 1 can French fried onions
Servings: people
Instructions
- Cut broccoli into bite size pieces. Bring salted water to a boil in a large sauce pan. Cook broccoli for just 1 minute and then put in a bowl of ice water. This blanching will begin the cooking process and give the broccoli a bright green color. Remove the broccoli from the ice bath and drain on paper towels to remove all the excess water. (If you put the strainer in a bowl of ice water, it will keep the ice cubes away from the broccoli and making draining much easier.)
- Arrange the blanched broccoli in a buttered 9 x 13 inch casserole dish. Melt one stick of butter in small saucepan. Add flour and broth granules. Cook a few minutes, stirring constantly. Add milk gradually and stir until smooth and thick. Pour the white sauce over broccoli.
- Melt 6 tablespoons butter in hot water, add stuffing mix and toss thoroughly. Add walnuts and mix. Spoon on top of broccoli
- and bake in a 400° oven about 30 minutes. After 20 minutes baking time, sprinkle onions over the top of the broccoli.
Recipe Notes
Note: Since both the Corn Pudding and the Broccoli with Walnuts bakes at 400°, you can bake in the oven at the same time. Although these can be assembled ahead of time, baking vegetables are best done just before serving the Thanksgiving dinner.
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