Cook sausage. Drain. Stir in carrot and water chestnuts.

In a bowl, combine cornstarch and ginger. Stir in broth, sherry (or additional broth), and soy sauce until smooth.

Stir into sausage mixture; cook and stir until thickened.

Gently press wonton wrappers into miniature muffin cups coated with spray.

Lightly coat wontons with spray. Bake at 350°F for 5 minutes.

Remove from cups and arrange upside down on baking sheets. Lightly coat with spray. Bake 5 more minutes.

Fill each with about 1 t. sausage mixture and bake for 2-3 minutes or until filling is heated.