Combine 1 shallot, chipotle chili, garlic, cilantro, honey, lemon juice, wine vinegar, cumin and pepper in bowl; mix well. Adjust lemon juice to taste. Cut turkey into strips; rinse and pat dry. Add to marinade. Marinate in refrigerator for 1 hour or longer. Drain, reserving marinade. Saute 1 shallot and green onions lightly in large skillet. Add turkey, peppers and pearl onions. Saute until turkey is cooked through. Season with thyme, coriander, salt and pepper. Mix reserved marinade with enough cornstarch or arrowroot to thicken in saucepan. Cook until thickened, stirring constantly. Serve with turkey and peppers. Yield: 2 to 3 servings. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef Alan Barnum, Caesars Palace Hotel. Bacchanal Restaurant. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas, NV Recipe by: Las Vegas Best Bets/Caesars Palace Posted to KitMailbox Digest by J Pellegrino
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|Serving Size: 1 Serving (3256g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 3218 (56%)|
|Amt Per Serving||% DV|
|Total Fat 357.6g||477 %|
|Saturated Fat 99.8g||499 %|
|Monounsaturated Fat 134.7g|
|Polyunsanturated Fat 88g|
|Cholesterol 2014mg||620 %|
|Sodium 1871.8mg||65 %|
|Potassium 7182.3mg||189 %|
|Total Carbohydrate 90.9g||27 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 82.3g|
|Protein 498.5g||712 %|
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Calories per serving: 5698
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