Naan & Cashew Stuffing

naan and cashew stuffing
  • Cook Time
  • Prep Time
  • 8Servings


  • 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°. 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.