In a medium saucepan, melt the butter. Add the crumbled bouillon cubes and flour. Gradually add milk, stirring over medium-high heat, until thickened.
For the stuffing:
Place crumbs into a medium bowl. Melt the 2 Tbsp. butter in boiling water and pour over crumbs. Add a few of the nuts and toss with a fork.
Place the cooked broccoli in the bottom of a buttered 2-qt. baking dish. Pour the cream sauce over the broccoli and spoon on the stuffing. Sprinkle with more nuts, if desired.
Bake, uncovered, in a preheated 350-degree oven for 30 minutes.
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