With Thanksgiving just around the corner (seriously, next week?!?), I’ve been trying to nail down exactly what I’m going to make for the big day. For dessert, I’m definitely making this Pumpkin Roll, and my mom has asked me to make the gravy, but other than that, I haven’t fully decided on what to make. One thing I’ve always been apathetic about is stuffing. I don’t usually love it, so I typically just gloss over the idea of making it.
This year, things are going to be different though, because this version of stuffing puts regular old stuffing to shame. It’s full of so much flavor (cilantro, lime juice, and mint – oh my!), and the naan is just so delicious. Add in the crunchy taste of toasted cashews, and this stuffing might just take over as the star of Thanksgiving. Sorry turkey.
4 pieces naan, torn into small pieces
2 green onions, thinly sliced
1/4 tsp salt
1/4 tsp pepper
5 tbsp butter
1/2 white onion, finely chopped
1/2 cup cashews
1/4 cup low-sodium chicken broth
1/4 cup cilantro, chopped
1 tbsp fresh mint, chopped
juice from 1/2 lime
In a large bowl, combine the naan, green onions, salt and pepper.
In a pan over medium heat, melt the butter and cook the onions until tender.
Add in the cashews and cook for about 5 minutes.
Pour the cashew mixture over the naan.
Stir in the chicken broth, cilantro, mint, and lime juice, coating evenly.
Pour into a 13×9 inch baking dish, cover with foil, and bake at 350 for 15 minutes. Remove the foil and bake for another 10 minutes, broiling for the last 3-5 minutes.
Enjoy! (Particularly on Thanksgiving with a side of turkey)
Adapted from this recipe