Ingredients:

  • 2 lbs (900g) Fresh Broccoli Florets (cut into bite-sized pieces)
  • 1 tsp (5g) Kosher Salt (for boiling water)
  • 8 Tbsp (114g) Unsalted Butter (divided)
  • 1/4 cup (30g) All-Purpose Flour
  • 3 cups (710 ml) Whole Milk (warmed slightly)
  • 1/2 tsp (2g) Dry Mustard Powder
  • 1/4 tsp (0.5g) Freshly Grated Nutmeg
  • 1/2 tsp (3g) Kosher Salt
  • 1/4 tsp (0.5g) Black Pepper
  • 2 cups (225g) Sharp Cheddar Cheese, freshly grated
  • 1 cup (115g) Monterey Jack or Gruyère Cheese, freshly grated
  • 1 cup (80g) Dry Stuffing Mix
  • 1/4 cup (60 ml) Chicken Stock (low sodium)
  • 1 tsp (2g) Dried Sage
  • 1/2 tsp (1g) Onion Powder

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Bring a large pot of salted water to a rolling boil. Add the broccoli florets and blanch for 3–4 minutes until they are bright green and slightly tender-crisp (al dente). Drain the broccoli immediately, shock it in an ice bath to stop cooking, drain thoroughly, and set aside.
  2. Prepare the Stuffing Topping: In a small saucepan, melt 4 Tbsp of the butter over medium heat. Add the dried sage and onion powder; sauté for 30 seconds until fragrant. Remove from heat and pour the sage butter mixture over the dry stuffing mix in a medium bowl. Toss briefly to coat. Pour in the chicken stock and toss again until the crumbs are moistened but not soggy. Set aside.
  3. Create the Mornay Sauce: In the medium saucepan, melt the remaining 4 Tbsp of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until the roux is smooth and smells slightly nutty.
  4. Gradually pour in the warm milk, whisking continuously to prevent lumps. Increase heat slightly and bring the sauce to a gentle simmer, stirring until it thickens sufficiently to coat the back of a spoon (about 5–7 minutes).
  5. Remove the pan from the heat. Stir in the mustard powder, nutmeg, 1/2 tsp salt, and 1/4 tsp pepper. Add the grated cheeses in handfuls, stirring until completely melted and smooth. Reserve a small handful of cheese for sprinkling on top, if desired.
  6. Assemble and Bake: Place the drained broccoli florets in a large mixing bowl. Pour the prepared cheese sauce over the broccoli and gently fold until everything is evenly coated. Pour the broccoli mixture into the prepared casserole dish, spreading it into an even layer.
  7. Evenly scatter the prepared sage-butter stuffing mixture over the top. (If reserving cheese, sprinkle it over the stuffing now.) Bake for 30–35 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crispy. Allow the casserole to rest for 5 minutes before serving.