If someone is making chicken or turkey then the stuffing is probably what I’m actually going to be drooling over. So when I saw this recipe for naan stuffing I was all in. Naan is a flatbread traditional to India, Pakistan, Iran, and Afghanistan that’s usually cooked over an open fire. This cooking method gives the bread darker areas with more flavor and a pillowy interior that’s absolutely heavenly when doused in butter, garlic, and parsley.
In this recipe the naan is first chopped up then dried in the oven so it takes on the flavors and moisture from the other ingredients.
The flavor comes from a tasty blend of cumin, turmeric, garam masala, and cayenne pepper. This spice mixture is heated in the skillet with the cooking vegetables to get the flavors to bloom in the heat and come to life. This type of method is standard in countries where naan is popular.
The bread and spiced veggies are then mixed with some egg, milk, vegetable broth, and cauliflower to create a tender stuffing. Because this is a wet mixture you’ll need to stir the stuffing part way through the baking process to make sure each piece of naan has a chance to soak it up.
What you have when you’re done is a fragrant, aromatic, tasty stuffing that’s honestly a meal unto itself. If you love Indian dishes like aloo gobi then you will certainly enjoy this naan stuffing!
Naan Stuffing
Diet: Vegetarian
Ingredients
- 4 pieces naan bread, cut into 1/2-inch cubes
- 1 head cauliflower, trimmed, chopped, and steamed
- 2 tablespoons vegetable oil or ghee
- 1 yellow onion, diced
- 3 celery ribs, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- pinch cayenne pepper
- black pepper to taste
- 1 egg, lightly beaten
- 1/2 cup heavy cream
- 1 3/4 cups low-sodium vegetable broth
Preparation
- Preheat oven to 300˚F. Arrange naan pieces on baking sheets and bake until dried out and crisp on the edges, about 15-20 minutes. Add to a large mixing bowl.
- Heat oil in a large skillet over medium high heat. Add onion and celery to pan and cook for 6 minutes before adding garlic, cumin, ginger, garam masala, turmeric, salt, and pepper. Stir well then add cauliflower and toss to coat. Cook for 3 minutes.
- Whisk together egg, cream and broth in a medium bowl. Pour over naan pieces and toss to combine. Add naan and vegetables to a 9"x13" deep baking dish. Increase oven to 400˚F and bake for 20 minutes. Remove and stir stuffing, then bake for an additional 15 minutes or until just beginning to brown on top.
Recipe adapted from Cook In Dine Out.