Turkey Tamale Potpie Menu

This dish has the ingredients of tamales, but the meat filling is topped with a cornmeal batter and baked instead of being wrapped in a corn husk. (Serves 6)

Turkey Tamale Potpie

* Toss 3 cups sliced peeled apple with 2 teaspoons lemon juice. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add apple; sauté 6 minutes or until tender. Stir in 1 tablespoon maple syrup, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg; cook 1 minute. Scoop 1/2 cup vanilla frozen yogurt into each of 6 bowls; top evenly with spiced apples.

Cooking Light, October 2006