Preheat oven to 325°F (160°C). In a medium bowl combine yogurt and ? cup Club House Tandoori Masala Seasoning mix well. Rinse turkey inside and out. Pat dry with paper towels. Spread yogurt mixture on entire surface of turkey cover lightly and refrigerate for 1 hour.
Preheat oven to 350°F . 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. tuff 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.
Heat oil in a large saucepot on medium high heat. Add onion and cumin seeds stir and cook until onions become translucent about 5 minutes. Add turmeric salt Garlic Plus Seasoning cayenne ginger and tomatoes. Mix thoroughly. Add potatoes cauliflower and stock stirring to coat evenly with sauce mixture. Bring to boil reduce to simmer cover and cook for 20 minutes or until potatoes are cooked. Add Garam Masala and stir. Sprinkle chopped cilantro on top for service.
Preheat oven to 325°F . Combine everything on a baking sheet and toast in oven for 15 minutes. Grind to a powder in a mortar and pestle or with an electric spice grinder. Store in an airtight container for up to 3 months.
