Cornbread, Sausage and Mango Dressing

Cornbread dressing with a tropical twist, mango and cashews with a hint of chipotle seasoning

Ingredients

• No-stick cooking spray
• 1/2 cup (1 stick) butter
• 1/2 cup coarsely chopped cashews
• 1 cup chopped onion
• 1 cup chopped celery
• 1 package (7 ounces) sausage patties, chopped
• 1 cup chopped dried mango, about 4 cups
• 1 teaspoon poultry seasoning
• 1/2 teaspoon ground chipotle chile pepper
• 1/2 teaspoon salt
• 1 package (16 ounces) cornbread stuffing crumbs
• 3 cups chicken broth

Directions

1. Preheat ove to 350°F. Spray 13×9-inch baking dish with cooking spray. Set aside.

2. Melt butter in large skillet over medium heat. Add cashews; cook and stir 3 minutes, or until lightly browned. Remove from skillet with slotted spoon; set aside. Add onion and celery to remaining butter; cook and stir 5 minutes, or until vegetables are tender.

3. Add sausage and mango. Cook and stir 3 minutes, or until sausage is hot. Stir in poultry seasoning, chipotle chile pepper, salt and pepper

4. Place stuffing crumbs in large bowl. Add sausage, vegetable mixture and cashews; mix lightly. Stir in broth until well blended. Spoon into prepared dish; cover with aluminum foil.

5. Baked covered 45 minutes, or until hot.