Open-Faced Turkey Croissant with Pan-Fried Oysters

Open-Faced Turkey Croissant with Pan-Fried Oysters
Photo by Charles E. Walton IV

Ingredients

  • 3 large croissants (about 2 ounces each), split and toasted
  • 3 cups coarsely shredded cooked turkey (white and dark meat)
  • 1 dozen small, shucked oysters, drained (1/2 pint)
  • 3 large croissants (about 2 ounces each), split and toasted
  • 2 tablespoons chopped fresh tarragon
  • 2 (3.2-ounce) packages shiitake mushrooms, stems removed, sliced
  • 1 cup whipping cream
  • + 17 more ingredients
    • ½ cup dry sherry
    • 1 cup whipping cream
    • ¼ cup butter, divided
    • ¼ teaspoon freshly ground pepper
    • 1 egg, lightly beaten
    • 2 tablespoons chopped fresh tarragon
    • Garnishes: tarragon sprigs, lemon wedges
    • ½ teaspoon salt
    • ½ teaspoon salt
    • 2 (3.2-ounce) packages shiitake mushrooms, stems removed, sliced
    • ¼ cup flour
    • ¾ cup Japanese breadcrumbs*
    • 3 cups coarsely shredded cooked turkey (white and dark meat)
    • Garnishes: tarragon sprigs, lemon wedges
    • 2 shallots, minced
    • ½ cup dry sherry
    • ¼ teaspoon freshly ground pepper

1. Pat oysters dry with paper towels; dredge in flour, shaking off excess. Dip each oyster in egg; coat with breadcrumbs. 2. Melt 2 tablespoons butter in a large nonstick skillet over medium heat; add oysters. Cook 2 minutes on each side or until golden; drain on paper towels, and keep warm. (Do ...

View full recipe at My Recipes

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