Slow-Cooker Tamale Pie 2 cups chicken broth 1 cup yellow cornmeal 3 tablespoons chopped fresh cilantro 1/2 pound turkey or lower fat sausage 1 pound stew meat cut into small cubes 1 onion, chopped 1 small can chopped green chilies 1/2 c chopped sun dried tomatoes 1 cup canned whole kernel corn, drained 1 small can diced black olives Bring broth to boil in medium saucepan. Stirring constantly, slowly add cornmeal. Simmer mixture 5 minutes, stirring often. Stir in cilantro. Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow cooker. In large bowl, combine sausage, stew meat, onion, celery, chili pepper, sun dried tomatoes, corn, sliced olives, salt and pepper. Carefully spoon into center of cornmeal lined pot. Cover and cook on LOW 7 to 8 hours. Garnish with ripe olives, if desired. Makes 8 servings.