Ingredients

2 pkgs. (28oz.) naan bread, torn into pieces (about 8 cups)

4 scallions, thinly sliced

Salt & pepper

2 sticks (8oz.) butter

1 onion, finely chopped

1 c. whole raw cashews

1/2 c. low-sodium chicken broth

1/2 c. chopped cilantro

2 T. chopped fresh mint

1 T. fresh lime juice

Preparation

  1. Preheat the oven to 350. In a large bowl toss together the naan, scallions, and 1/2 t. each salt and pepper.

  2. In a large skillet, melt the butter. Add teh 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 9x13" baking dish and cover with foil. Bake for 20 minutes. Remove the foil and bake until browned on top, 15 to 20 minutes.