recipes
Cornbread, Sausage and Mango Dressing
Cornbread dressing with a tropical twist – mango, cashews and a hint of chipotle seasoning – provide a unique flavor.
- Servings
- cook method
- prep
- cook
- ready
- 12
- Bake/Roast
- 50 minutes
- 30 minutes - 1 hour
- Less than 2 1/2 hours
Ingredients
- No-stick cooking spray
- 1/2 cup (1 stick) butter
- 1/2 cup coarsely chopped cashews
- 1 cup chopped onions
- 1 cup chopped celery
- 1 package (7 ounces) sausage patties, chopped
- 1 cup chopped dried mango
- 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
- Nutrition Info
-
Preheat ove to 350°F. Spray 13×9-inch baking dish with cooking spray. Set aside.
Melt Cook and stir cashews in butter in large skillet on medium heat 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.
Add sausage and mango. Cook and stir 3 minutes or until sausage is hot. Stir in poultry seasoning, chipotle chile pepper, salt and pepper
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.
Bake 40 to 45 minutes or until hot (165°F).
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