Hazelnut Broccoli.

2 packages {10 oz. each} frozen broccoli {or 1 1/2 lb. fresh, chopped}
2 tablespoons margarine
3 tablespoons flour
1 tablespoon powdered chicken stock base
1 1/2 cups low fat milk
1/4 cup water
1 cup herb stuffing mix
1/4 cup roasted hazelnuts, coarsely chopped

Cook broccoli until tender, drain thoroughly, put into a slightly oiled 1 1/2 quart casserole.
In a saucepan, melt 1 tablespoon margarine, blend in flour and chicken stock base to make a smooth paste.
Gradually add milk and cook, stirring frequently until thick and smooth.
Mix into broccoli.
Heat water and remaining 1 tablespoon margarine until melted; pour over stuffing mix and hazelnuts and toss. Top broccoli with hazelnut mixture.
Bake, uncovered, at 400 degrees for 20 minutes.
Serves 6.