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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

Description

Make An Impressive, Yet Quick, Main Dish For The Day-after 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 Guarantee

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