Open-Faced Turkey Croissant with Pan-Fried Oysters

Charles E. Walton IV

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.

Yield: Makes 4 to 6 servings
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  • 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


  1. 1. Pat oysters dry with paper towels; dredge in flour, shaking off excess. Dip each oyster in egg; coat with breadcrumbs.
  2. 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. 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.

This dish is also delicious without the oysters, if desired.

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