Directions

1. Preheat the oven to 375°F.

2. Butter a 9x13 baking dish using saved butter wrapper. Set aside.

3. In a large bowl, rip or cut naan into 1”x1” pieces. Set aside.

4. In a large skillet, melt 1 stick butter over medium heat.

5. Add onions and celery and cook, stirring often, until soft, about 5 minutes.

6. Add 1 TBSP Masi Masa Tikka Masala Spice Blend, cook for 1 minute, stirring until combined.

7. Add broth, bring to a boil, then reduce heat to low. Simmer for 5 minutes, then remove from heat.

8. Stir in cashews and 2 TBSP of chopped mint (save rest of mint for garnish).

9. Stir in 1 tsp kosher salt and freshly ground black pepper to taste.

10. Pour onion and celery mixture over torn naan. Mix until naan is fully coated.
11. Transfer the stuffing to a lined or butter lined 9x13" baking dish and cover loosely with foil (foil should not be touching the surface of the stuffing.)
12. Bake for 20 minutes.
13. Remove the foil and bake for 15 minutes until browned on top.

14. Remove stuffing from the oven and garnish with pomegranate seeds and reserved chopped mint to serve.