Open-Faced Turkey Croissant with Pan-Fried Oysters

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