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.

With our delectable fresh shrimp, you can also make this delicious etouffee.

SHRIMP ETOUFFEE

Makes 6 servings

• 1 stick (1/4 pound) butter
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1/2 cup chopped celery
• 1 teaspoon chopped garlic
• 3 pounds shrimp, peeled and deveined
• 1/2 cup water
• Salt and cayenne to taste
• 1/4 cup chopped parsley
• 2 tablespoons chopped green onions

Melt the butter in a large heavy skillet over medium heat. Add the onions, bell peppers, celery and garlic and cook, stirring, for about five minutes, or until vegetables are soft.

Add the shrimp. Cook, stirring often, for about five to 10 minutes, or until the shrimp turn pink and are cooked through. Add the water and simmer, stirring, occasionally, for about 5 minutes to make a gravy. Add the salt, cayenne, parsley and green onions. Cook for two minutes. Serve over rice.