As well as the usual sage and onion stuffing, I'm going to show you a few different ones to try. I have tried them all at some time and they are all lovely!
With all of these recipes I've asked for fresh herbs, obviously they can be substituted with dry herbs, only don't use as much. All recipes can be made up in advance and frozen until needed. Also, I never stuff the cavity of the bird, I just pop in a clementine or mandarin orange. That gives the heat from your oven to penetrate inside the bird and the clementine/mandarin to create a bit of steam to help keep your bird nice and moist. I hope you have a go at one of them and enjoy tickling your taste buds!
I'm going to start with the traditional sage and onion stuffing because it's something we've all grown up with.