Open-Faced Turkey Croissant with Pan-Fried Oysters

Croissant-ct-1585240-l

Course Sandwiches and Wraps Prep Time 25m

Ingredients in this Recipe

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

Recipe Preparation

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