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Description Edit

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

Dressing Edit

Directions Edit

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

Dressing Edit

  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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