Open-Faced Turkey Croissant with Pan-Fried Oysters

Open-Faced Turkey Croissant with Pan-Fried Oysters
15 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
Nutrition
560
28% daily value
6 servings
                                       
                                           
     

Fat

48% 31

Saturated

87% 17

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

12% 36

Carbs (net)

- 33

Fiber

12% 3

Sugars

- 8

Sugars, added

- 0

Protein

62% 31

Cholesterol

68% 204

Sodium

24% 573

Calcium

11% 114

Magnesium

17% 71

Potassium

12% 564

Iron

31% 6

Zinc

367% 40

Phosphorus

51% 360

Vitamin A

32% 287

Vitamin C

5% 4

Thiamin (B1)

31% 0

Riboflavin (B2)

43% 1

Niacin (B3)

63% 10

Vitamin B6

55% 1

Folate equivalent (total)

22% 88

Folate (food)

- 40

Folic acid

- 28

Vitamin B12

367% 9

Vitamin D

224% 34

Vitamin E

9% 1

Vitamin K

3% 4

Sugar alcohols

- 0

Water

- 172
Comments
 
×