Open-Faced Turkey Croissant with Pan-Fried Oysters recipes

Open-Faced Turkey Croissant with Pan-Fried Oysters recipes
16 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
  • tarragon
Nutrition
659
33% daily value
5 servings
                                       
                                           
     

Fat

58% 38

Saturated

104% 21

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

14% 43

Carbs (net)

- 39

Fiber

14% 4

Sugars

- 9

Sugars, added

- 0

Protein

75% 37

Cholesterol

81% 244

Sodium

32% 772

Calcium

14% 135

Magnesium

21% 85

Potassium

19% 667

Iron

37% 7

Zinc

323% 48

Phosphorus

62% 431

Vitamin A

38% 344

Vitamin C

8% 5

Thiamin (B1)

30% 0

Riboflavin (B2)

39% 1

Niacin (B3)

60% 12

Vitamin B6

43% 1

Folate equivalent (total)

26% 105

Folate (food)

- 48

Folic acid

- 34

Vitamin B12

176% 11

Vitamin D

0% 1

Vitamin E

8% 2

Vitamin K

5% 4
Comments
 
×