Brussels Sprouts And Pecans
|Vegetable oil spray||1|
|Frozen no salt added brussel sprouts||20 Ounce, thawed (2 Packages, 10 Ounces Each)|
|Homemade chicken broth/Commercial low-sodium variety||1 3⁄4 Cup (28 tbs)|
|Margarine||3 Tablespoon (Acceptable)|
|Nonfat dry milk||3⁄4 Cup (12 tbs)|
|Chopped unsalted dry roasted pecans||1⁄4 Cup (4 tbs)|
|Packaged stuffing mix||1 Cup (16 tbs)|
Preheat oven to 400° F.
Lightly spray a 1 1/2 quart casserole with vegetable oil.
Cook brussels sprouts, uncovered to preserve color, in a small amount of boiling water until tender.
Bring chicken broth to a boil in a saucepan over medium-high heat.
Meanwhile, melt margarine over low heat and add flour.
Stir to blend well.
Cook 1 minute, stirring.
Add dry milk, then boiling chicken broth all at once, beating with a wire whisk to blend.
Cook and stir until sauce comes to a boil and thickens.
Remove from heat and stir in nutmeg and pecans.
Place cooked brussels sprouts in prepared casserole.
Pour sauce over sprouts and top with stuffing mix.
Bake 10 minutes, or until topping is lightly browned.