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| Servings | cook method | prep | cook | ready |
| 10 | Bake/Roast | 50 minutes | 30 minutes - 1 hour | Less than 2 1/2 hours |
- 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
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.
