• 1/2 cup chili sauce
• 2 tbsp. packed brown sugar
• 1 (4 1/2-oz.) can chopped green chiles
• 2 tbsp. chopped fresh cilantro, if desired
Heat oven to 450 degrees. Unroll pie crust on ungreased baking sheet. With sharp knife, cut into a circle to fit the top of the pie pan. Cut out squares for a checkerboard pattern. If desired, place cutouts on crust to decorate, securing each with small amount of water.
Bake 9 to 11 minutes or until crust is light golden brown.
Meanwhile, in 10-inch skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink. Stir in corn, salsa, chile sauce, brown sugar and chiles. Heat to boiling. Reduce heat to medium-low; simmer uncovered 8 to 10 minutes, stirring occasionally, until corn is cooked and sauce is desired consistency.
Stir cilantro into sausage mixture. Carefully place warm baked crust over turkey mixture in skillet.
Nutrition information per serving:
Calories 680 Fat 32 g
Sodium 2,356 mg Saturated fat 10 g
Carbs 53 g Calcium 84 mg
Protein 45 g Cholesterol 160 mg
Dietary fiber 5 g
Diabetic exchanges per serving: 2 vegetable, 3 bread/starch, 4 ½ medium-fat meat, 2 fat.