Open-Faced Turkey Croissant with Pan-Fried Oysters |
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Prep Time: 25 Minutes Cook Time: 9 Minutes |
Ready In: 34 Minutes Servings: 1 |
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Make an impressive, yet quick, main dish for the day-after holiday brunch. Oysters peak this time of year and add a zesty, pan-fried crunch to the leftover white and dark meat. Simmered in dry sherry and whipping cream, this top-notch turkey sandwich is guaranteed to please. 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 |
Directions:
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.
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