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Hello Long Beach Island,
We're coming up to Long Beach Island as a guest for Thanksgiving dinner and have volunteered to make Oyster Dressing (stuffing to you Yankees). A tradition here in MD because of our oyster season. I've searched your wonderful site and found some good seafood recommendations, but are your local seafood markets open the week of Thanksgiving? The search results yielded the best choices as Ship Bottom Shellfish, and Cassidy's Fish Market. Are they open at Thanksgiving, and if not can I buy oysters on LBI or should I bring them with me? We eat Chesapeake, and Chincoteague oysters 7 months out of the year, so I would love to buy them locally in NJ to try something new. Thank you for any help. Go Ravins!

My suggestion would be to bring your own. The markets may not be open that late in the season and there are not many Jersy Oysters left as the species has been significantly depleated.

How about sharing your recipe

If you dont bring your own try Shoprite on the left side of Rt 72 before you come on the island.

BYOO

What's a Ravin?

Sorry teacher, I'm a dyslexic typist. But, that still brings me back to my question, is there any fresh seafood establishments that would carry oysters the week of Thanksgiving? Thanks for the help george, but grocery stores usually don't equal fresh when referring to seafood.

Here's the recipe Steve; can you help?

Oyster Dressing – Maryland Style
• 1 lb. packaged cornbread stuffing (no seasonings)
• 1 cup butter
• 1 pound fresh baby spinach
• 2 cups chopped onions (preferably Vidalia)
• 3 cloves chopped garlic
• 4 ounces shiitakes, sliced
• 3 dozen shucked oysters, reserve juice
• 1 pound Italian sausage, cooked and diced (we prefer “Hot” Italian sausage)
• 4 ounces golden raisins
• 1 teaspoon salt
• 1 teaspoon Old Bay seasoning
• 1 teaspoon freshly ground black pepper
• 2 eggs
• 1/2 cup cream
• 1/2 cup milk
• 2 tablespoons minced parsley leaves
• 1 tablespoon minced sage
• 1 teaspoon minced rosemary
• 1 tablespoon minced thyme
Directions
Preheat the oven temperature to 350 degrees F.
Melt 1 tablespoon of the butter.
Brush a 2-quart casserole or gratin dish with the melted butter and set aside.
In a large sauté” pan, add 1 tablespoon of the butter and melt. Add the spinach and cook over high heat until wilted. Drain the spinach and set aside.
To the same saute’ pan, over medium heat, add the remaining 7 ounces butter. Add the onion and the garlic and saute until translucent, about 2 to 3 minutes. Add the mushrooms and continue to saute another 5 minutes. Add the oysters, oyster juice, sausage, spinach, raisins, and salt and pepper. Cook for 3 minutes and stir until the mixture is well blended. Set aside.
In a large bowl, lightly beat the eggs. Add the cream and milk. Stir until well blended. Add the parsley, sage, rosemary, and thyme. Add the reserved oyster mixture and the cornbread stuffing and mix well. Taste and adjust seasoning with salt and pepper. Transfer to the buttered casserole dish and bake for 45 minutes or until done

Raven's Mom,

Both Cassidy's and Ship Bottom Shellfish are closed for the winter. You would be wise to bring your own, as suggested previously. The recipe looks good; I think I'll try it. Go Eagles!

My Shoprite carries fresh oysters shucked with the liquor.They are pretty good too.Call and ask them.

If ever in Greenwood Lake NY try the Oysters at the Breezy Point Restaurant.I discovered them this past summer.Oh so briny and good.

I always go to the Blue Claw in Surf City. I believe they are open holidays and weekends thru New Years. Call them 609-361-0050

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