Open-Faced Turkey Croissant With Pan-Fried Oysters Recipe

Name: Open-Faced Turkey Croissant With Pan-Fried Oysters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dozen small, shucked oysters, drained (1/2 pint); 1/4 cup flour; 1 egg, lightly beaten; 3/4 cup Japanese breadcrumbs*; 1/4 cup butter, divided; 2 shallots, minced; 2 (3.2-ounce) packages shiitake mushrooms, stems removed, sliced; 1/2 cup dry sherry; 1 cup whipping cream; 3 cups coarsely shredded cooked turkey (white and dark meat); 2 tablespoons chopped fresh tarragon; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 3 large croissants (about 2 ounces each), split and toasted; Garnishes: tarragon sprigs, lemon wedges

Servings: persons

1 dozen small, shucked oysters, drained (1/2 pint)
1/4 cup flour
1 egg, lightly beaten
3/4 cup Japanese breadcrumbs*
1/4 cup butter, divided
2 shallots, minced
2 (3.2-ounce) packages shiitake mushrooms, stems removed, sliced
1/2 cup dry sherry
1 cup whipping cream
3 cups coarsely shredded cooked turkey (white and dark meat)
2 tablespoons chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 large croissants (about 2 ounces each), split and toasted
Garnishes: tarragon sprigs, lemon wedges

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 not wipe out skillet.)
3
Melt remaining 2 tablespoons butter in same skillet over medium-high heat; add shallots and mushrooms. Cook 4 to 5 minutes or until tender. Add sherry, scraping any brown bits from bottom of skillet; simmer 1 minute. Add cream; simmer 2 minutes. Add turkey and next 3 ingredients. Simmer 2 to 3 minutes or until turkey is heated through and sauce thickens. Spoon mixture over toasted croissant halves, and top with oysters. Garnish, if desired.
4
*For testing purposes, we used Panko breadcrumbs.
5
This dish is also delicious without the oysters, if desired.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 dozen small, shucked oysters, drained (1/2 pint), 1/4 cup flour, 1 egg, lightly beaten, 3/4 cup Japanese breadcrumbs*, and more.

Yes, Open-Faced Turkey Croissant With Pan-Fried Oysters falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Faced Turkey Croissant With Pan-Fried Oysters

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