Since the holiday season is right around the corner, I thought I would share with our readers some suggestions for holiday entertaining. This recipe has both a veggie and stuffing, but not separate — TOGETHER.
1 medium heat cauliflower or larger
4 T. butter or margarine
1/3 cup flour
2 cups chicken broth and 1 cup milk
S & P
1 package cornbread stuff
1/2 cup butter or margarine, melted
1 cup of chicken broth
Break cauliflower into florets about 2 inches in size and cook in chicken broth until just tender. Drain, but save the broth and place the florets in a casserole dish — size depending on how large a cauliflower you choose. Melt butter in a medium saucepan. Stir in flour and cook together a few minutes, while stirring. Remove from heat and blend in broth and milk. Bring to a boil, stirring constantly and simmer until thickened. Pour over cauliflower in casserole dish. Combine the last three ingredients and spoon on top, pressing down if necessary. Bake at 350 degrees F for 30 minutes.
Etc. — You can add broccoli to this dish, or substitute for the cauliflower... also by adding chicken broth instead of water guarantees a more flavorful stuffing.