Serves: 4
Total Calories: 190

4 tablespoons olive oil
1 1/2 pounds thinly sliced turkey breast
1/4 cup finely chopped yellow onion
3 cloves garlic peeled and crushed
4 wholes anchovies or 1 tablespoon paste
3 cups tomato sauce
1 tablespoon capers
1/4 cup chopped kalamata olives
1 pinch red pepper flake
chopped Italian parsley for garnish
freshly grated Parmesan or Romano cheese for garnish
1 to 1 3/4 pound Bread Bowl

1. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the turkey and cook until the slices are cooked through and no longer pink. Transfer to a platter and set aside.

2. Heat the remaining oil in the skillet, add the onion, and sauté 5 minutes or until soft and translucent. Add the garlic and sauté another minute. Toss in the anchovies and mash with a fork.

3. Stir the tomato sauce into the skillet, and simmer the ingredients for 5 minutes. If the sauce is too thick, add a little wine or stock to reach the desired consistency. Add the capers, olives, and pepper flakes, stirring to mix thoroughly. Simmer another 5 minutes.

4. Cut the turkey into bite-sized pieces, add to the sauce, and mix well. Spoon the mixture into the bread bowl, garnish with parsley and cheese, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 190
Calories from Fat: 120

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Lemon-Garlic Barbecued Lamb
Southwestern Shepherd's Pie
California-Stlye Barbecued Chicken Pizza Bowl
Chicken 'N' Sourdough Dumplings
Turkey Breast Putanesca
Shrimp With Saffron Cream Sauce
Poached Salmon With Mustard-Dill Sauce
Baked Muffuletta Dinner Sandwich
Chef John Kane's Dijon Mustard Chick Breast