Description[edit | edit source]

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pernice Estate in Mesquite, Texas in 1988.

Ingredients[edit | edit source]

Dressing[edit | edit source]

Directions[edit | edit source]

  1. Melt butter then add crumbled bouillon cubes.
  2. Add flour with milk and cook until thick.

Dressing[edit | edit source]

  1. Put crumbs into a bowl then melt butter in water and pour over crumbs.
  2. Add a few nuts and toss with a fork.
  3. Put the broccoli in the bottom of a buttered dish.
  4. Pour cream sauce over.
  5. Spoon on stuffing.
  6. Sprinkle with more nuts.
  7. Bake uncovered at 350°F for 30 minutes.
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