To stuff a turkey, ducks or even Cornish game hens, this is a fine recipe. Just be sure the stuffing is cooled before shoving it into the cavities of your chosen bird(s).

SAUSAGE AND RICE STUFFING

Makes about 8 cups

• 1/4 cup golden raisins
• 3 tablespoons pine nuts
• 3 cups water
• 6 tablespoons butter
• 1 teaspoon salt
• 1 1/2 cups long-grain rice
• 1 cup finely chopped onions
• 1 pound sweet Italian sausage, removed from the casing and crumbled
• 1/4 cup chopped fresh parsley leaves
• 3 tablespoons freshly grated Parmesan cheese
• 1 egg, well beaten
• Freshly ground black pepper to taste

Pour boiling water over the raisins and let stand for 15 minutes. Cook the pine nuts in a dry skillet over low heat, stirring until evenly brown, about five minutes. Set aside. Drain the raisins and set aside.

Heat three cups of the water, two tablespoons of the butter and the salt in a heavy medium-size saucepan over medium-high heat, and bring to a boil. Stir in the rice, reduce heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and fluff with a fork. Set aside.

Melt the remaining four tablespoons butter in a large heavy skillet over medium heat. Add the onions and cook, stirring, until soft and lightly golden, six to eight minutes. Add the sausage and cook, stirring, until sausage is cooked through, about 10 minutes. Remove from the heat and drain, reserving the sausage mixture and drippings separately

Combine the rice, raisins, pine nuts, sausage mixture, parsley, cheese and the egg in a large bowl and stir until blended. Stir in three to four tablespoons of the drippings or just enough to moisten the stuffing. Season with salt and black pepper. Cool to room temperature before using.

LET’S TALK ABOUT THOSE SIDES FOR THE HOLIDAY TABLE

You can certainly take the easy way out and order any of Hebert’s products like andouille cornbread dressing, jalapeno stuffed potato dressing or the broccoli and cheese dressing (they are fantastic), but if you want to do a couple of sides yourself, here are some suggestions.

EGGPLANT AND RICE DRESSING

Makes 6 to 8 servings

• 1 large eggplant, peeled and diced
• 2 tablespoons vegetable oil
• 1 cup chopped yellow onions
• 1/2 cup chopped green bell peppers
• 1 pound lean ground beef
• 1/4 cup chicken broth
• 4 cups cooked long-grain white rice
• Salt and cayenne to taste
• 2 tablespoons chopped fresh parsley leaves

Put the eggplant in a deep bowl filled with cool, salted water and let stand for 15 minutes. Drain the eggplant and rinse with cool, fresh water. Pat dry with paper towels.

Heat the oil over medium heat in a large, heavy pot. Add the eggplant and cook until it begins to soften, about five minutes. Add the onions and bell peppers, and cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the ground beef, reduce to medium-low and cook until the eggplant is soft and tender. about 30 minutes, stirring occasionally. Add the chicken broth and the rice and stir to mix. Season with salt and cayenne. Add the parsley and serve immediately.