We love stuffing! And if you know us, you know we love doing things our own way...which led us to creating our Thanksgiving menu with a Tikka Twist. It includes our Tikka Masala Dry-Brined Spatchcocked Turkey and Saag Paneer-ish (Indian Creamed Spinach).
Our vegetarian Naan Stuffing is made delicious with cashews, pomegranate seeds, and mint. (If you’re not a fan of cashews, you can substitute with pepitas. It’s also brightened with mint and pomegranate seeds. If you’re not a fan of mint, you could use cilantro or flat leaf parsley.)
However you make it, this twist on traditional stuffing will make you a holiday hero!
This recipe was adapted from Epicurious
6-8 pieces (28 oz) plain naan, torn into 1” pieces — about 8 cups
1 large yellow onion, finely chopped
4 stalks of celery, finely chopped
1 TBSP Masi Masa Tikka Masala Spice Blend
1 stick (4oz) unsalted butter (save wrapper to butter baking dish)
1 C whole unsalted roasted cashews (or unsalted roasted pepitas)
1 C low-sodium chicken or vegetable broth
1 oz mint, roughly chopped
½ C pomegranate seeds
1 tsp kosher salt
Freshly ground black pepper to taste
Preheat the oven to 375°F.
Butter a 9x13 baking dish using saved butter wrapper. Set aside.
In a large bowl, rip or cut naan into 1”x1” pieces. Set aside.
In a large skillet, melt 1 stick butter over medium heat.
Add onions and celery and cook, stirring often, until soft, about 5 minutes.
Add 1 TBSP Masi Masa Tikka Masala Spice Blend, cook for 1 minute, stirring until combined.
Add broth, bring to a boil, then reduce heat to low. Simmer for 5 minutes, then remove from heat.
Stir in cashews and 2 TBSP of chopped mint (save rest of mint for garnish).
Stir in 1 tsp kosher salt and freshly ground black pepper to taste.
Remove stuffing from the oven and garnish with pomegranate seeds and reserved chopped mint to serve.