Naan & Cashew Stuffing

Naan & Cashew Stuffing

by 15 people

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Makes: 8 to 10 servings

Prep: 30 mins

Bake: 350°F 40 mins

  • 2 28 ounce packages  naan bread, torn into pieces (about 8 cups)
  • 4 scallions, thinly sliced
  • salt and pepper
  • 2 8 ounce sticks  butter
  • 1 onion, finely chopped
  • 1 cup whole raw cashews
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup chopped cilantro
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon fresh lime juice
  1. Preheat the oven to 350 degrees. In a large bowl, toss together the naan, scallions and 1/2 tsp. each salt and pepper.
  2. In a large skillet, melt the butter. Add the onion and cook over medium heat until soft, about 5 minutes. Add the cashews and cook, stirring, until browned, about 5 minutes.
  3. Stir the cashew mixture into the naan mixture. Stir in the chicken broth, cilantro, mint and lime juice; toss to coat.
  4. Transfer the stuffing to a 9-by-13-inch baking dish and cover with foil. Bake for 20 minutes. Remove the foil and bake until browned on top, 15 to 20 minutes.
Tip Flat-Out Delicious
  • Say goodbye to mushy stuffing! Chewy naan bread soaks up liquid and retains its texture after cooking.