Stuffing… but make it resourceful and save the bread butts! Here’s the Bread Butt Stuffing recipe so you can recreate the magic: • Bread butts (we used the ends of our Naked Bread Honey Wheat loaf) • Olive oil • Salt & pepper • 1 yellow onion • 1 green pepper • 2–3 celery stalks • 1 tsp oregano • A pinch of celery seed • Garlic powder (a few shakes) • Sage (dried or fresh) • Poultry seasoning (the secret weapon) • 1.5 cups chicken stock • Parmesan fresh sage to finish (optional) #thanksgiving #t
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At Little India Monmouth, our naan breads are freshly baked to order in the tandoor — soft, blistered, and perfect for scooping, dipping, or enjoying on their own. Each one brings its own character to the table: Plain Naan Light, fluffy and beautifully charred from the tandoor. A timeless classic that lets the flavour of your curry shine. Butter Naan Brushed generously with melted butter straight from the oven, giving a rich, glossy finish and an indulgent depth of flavour. Garlic Naan Infused w
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finished bread only took 40 min super easy and super delicious
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