Spicy Sausage Pot Pie With Cornmeal Pastry:

• 6 ounces hot Italian sausage, crumbled
• 1 12 cups coarsely chopped peeled rutabagas (8oz) or 1 12 cups turnips (8oz)
• 1 cup mild salsa or 1 cup medium hot salsa
• 34 cup cooked ham, cut into 1/2 inch cubes (4oz)
• 12 cup reduced-sodium chicken broth
• 1 (15 ounce) can yellow hominy, rinsed & drained
• 34 cup all-purpose flour
• 12 cup yellow cornmeal
• 14 salt

1. In a Med mixing bowl combine pastry ingredients.
2. Using a pastry blender,cut in 1/3shorting until pieces are pea-size.
3. Sprinkle 3-5 tablespoons of cold water, 1 tablespoon at a time, over mixture, tossing with a fork after each addition until moistened.
4. Form dough into a ball.
5. IN large skillet cook hot sausage for 8-10 minutes or until brown.
6. Drain fat.
7. Stir in rutabaga,salsa,ham& broth.
8. Bring to boil & reduce heat.
9. Cover until rutabaga is crisp-tender (8-10 min).
10. Stir in hominy.
11. Spoon sausage mixture into a ungreased 1 1/2-quart casserole.
12. Preheat oven to 375F.
13. Prepare Cornmeal Pastry: Measure diameter of top of casserole.
14. Roll pastry about 1 inch larger than top of casserole.
15. Place pastry on top of casserole.
16. Turn edges on top under & fluted; Cut slits on top for steam to escape.
17. Bake for 40 to 45 minutes or until pastry is golden brown!

italian sausage, peeled rutabagas, salsa, ham, chicken broth, yellow hominy, flour, yellow cornmeal, salt

Taken from www.food.com/recipe/spicy-sausage-pot-pie-with-cornmeal-pastry-65714 (may not work)