Preheat oven to 350°F (175°C). Place naan on baking sheet and toast in oven until golden brown.
In a large skillet on medium high heat, add butter, onions and celery. Cook until soft and translucent about 5 minutes. Remove from heat and let cool completely.
In a large bowl, combine naan, the cooled onion mixture and all remaining ingredients. Mix to combine being careful not to over mix and make naan mushy.
Stuff mixture into turkey cavity or transfer to a greased hotel pan, cover with foil and bake for 40 minutes, removing the foil in the last 10 minutes of cooking to brown stuffing on top.
