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
274
14% daily value
12 servings
                                       
                                            low-​sugar
     

Fat

24% 16

Saturated

43% 9

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

6% 18

Carbs (net)

- 16

Fiber

6% 1

Sugars

- 4

Sugars, added

- 0

Protein

31% 16

Cholesterol

34% 102

Sodium

13% 322

Calcium

6% 56

Magnesium

9% 35

Potassium

8% 278

Iron

15% 3

Zinc

135% 20

Phosphorus

26% 180

Vitamin A

16% 143

Vitamin C

4% 2

Thiamin (B1)

12% 0

Riboflavin (B2)

16% 0

Niacin (B3)

25% 5

Vitamin B6

18% 0

Folate equivalent (total)

11% 44

Folate (food)

- 20

Folic acid

- 14

Vitamin B12

73% 4

Vitamin D

0% 0

Vitamin E

3% 1

Vitamin K

2% 2
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