Pre-order Oysters! Make this Thanksgiving a true Maryland experience!

Please note: the pre-order deadline has passed. Thank you for your orders, which will be available at Cheverly Community Market on November 17! Visit Two Oceans for more great seafood while you're at Thanksgiving Market!

We are thrilled to announce that Two Oceans Seafood is bringing us oysters for the holidays! They are cultured oysters raised by waterman friends of the Clarks whose operation is located on the Eastern shore. They have a nicely salty flavor profile without being as intensely salty as the Chincoteagues, for instance. These oysters are delivered whole and will need to be shucked. They do beautifully on the half shell, broiled, or in a stew.

These beautiful oysters are a great deal: just $1.00 each; minimum order is 12 oysters. Beyond that, the sky is the limit. Pre-orders for the November 17 Thanksgiving Market are due by Wednesday, November 7, and can be ordered directly through the Market (we'll take care of ordering through Gaylord) by emailing us. Please include your name, contact information, and the number of oysters you want so that all of the orders can be pre-packaged and ready for pick-up at the time of the market.

We have information on the best ways to shuck oysters, as well as all sorts of wonderful oyster recipes on our Pinterest page, from sublime Oysters Rockefeller to beautiful oyster chowders and Thanksgiving stuffings. Here's Emeril Lagasse's classic Baked Bay Oyster dressing recipe:

Emeril's Chesapeake Bay Baked Oyster Dressing

Yield: 4 to 6 servings (about 5 cups)
(With assistance from CBF's Tommy Leggett, photo right)

Ingredients:
2 dozen shucked oysters, with their liquor
2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 1/2 teaspoon salt
1/2 teaspoon cayenne
3 bay leaves
1 tablespoon chopped garlic
1/4 cup chopped parsley
1 cup water
4 cups cubed white bread
1/3 cup freshly grated Parmesan

Method:
Preheat the oven to 375°F.

Drain the oysters, reserving 1 cup of the liquor. Set aside.

Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne. Saute‚ for about 5 minutes, or until wilted. Add the bay leaves, garlic, and parsley. Saute‚ for about 1 minute.

In a mixing bowl, combine the bread mixture with the oyster liquor and enough water to moisten.

Add the moistened breadcrumbs to the vegetables in the skillet and cook for 2 to 3 minutes, stirring constantly. Add the oysters and the Parmesan cheese. Stir to mix well and remove from the heat.

Oil a 9 X 11-inch baking pan and pour in the mixture. Top with more Parmesan and bake for about 1 hour, or until bubbly and golden brown.

Remove the bay leaves and serve hot.

This recipe was originally featured on the A Local Thanksgiving Episode of Emeril Green, Lagasse's original series on Discovery Channel's Planet Green network, courtesy Martha Stewart Living Omnimedia, Inc.