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Herb Crusted Turkey Paillard with Crayfish Hash & Asparagus
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AmountIngredient
1 Pound  asparagus, peeled, blanched, cut into 1-inch pieces
2 Cups  chopped onions
2 Cups  chopped onions
2 Cups  chopped onions
1 Pound  crayfish tails
As needed  egg wash
1 Tablespoon  fresh chives, chopped
1 Tablespoon  fresh parsley, chopped
As needed  fresh tarragon sprigs
1 Tablespoon  fresh tarragon, chopped
1 Clove  minced garlic
1 Clove  minced garlic
2 Tablespoons  olive oil, divided
1 Cup  panko bread crumbs
2 Cups  potato, large dice
3 Large  red bell peppers, seeded and chopped
As needed  salt and pepper
6 6-Ounce  TURKEY PAILLARDS, pounded to an even thickness of 1/3-inch
As needed  TURKEY STOCK
As needed  unsalted butter
3 Large  yellow bell peppers, seeded and chopped




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