Naan Stuffing with Currants, Cashews, and Cilantro

Sometimes, the classics get boring. This is a good alternative to try sometime. We crave Indian food in Napa, where you have a choice between Mexican and foo foo Californian Cuisine. Roast a Turkey as you normally would, but do not brine it. Rub the turkey with a good dose of Garam Masala, the ubiquitous Indian spice, the base of many curries, and use this recipe to stuff it with.

•Enough for a 12 - 15 lb Turkey
•1 and 1/2 lbs any plain Naan, cubed, (I buy what you can get in the grocery store)
•1 cup dried currants
•1/2 cup raisins
•1 and 1/2 cup salted, roasted cashews, halves
•1 good handful chopped cilantro
•1 cup onion, chopped
•4 cloves garlic, minced
•1 cup melted butter
•1/4 cup lite coconut milk
•1/4 cup chicken stock
•1/4 cup garam masala spice blend

Toast the garam masala in a dry sauté pan until fragrant, set aside. In same pan with a little of the melted butter, sauté onion until translucent, add garlic and sauté for 15 seconds. Combine all ingredients in large bowl except melted butter, chicken stock and coconut milk. Mix ingredients well and then drizzle butter over mixture, stir, then coconut milk and chicken stock a little at time until moistened but not soggy. Use discretion due to moisture levels in different naan breads. Stuff Turkey or butter bottom of a roasting pan and spread out. If baking outside of Turkey, bake at 350 degrees for 1/2 hour covered with foil, then remove and bake another 1/2 hour uncovered.