This year I have a guest who doesn't eat pork so stuffing is chicken/apple sausage, cornbread, Fuji apples, fennel, sage, & of course--onion, celery, carrot. Maybe not carrots?

If turkey, then pork sausage, sage and onion. Some bread for padding, preferably stale. Apple and mace are good as well.

Must be cooked properly - under the skin. Not separately, not in the cavity.

To be honest, though, I'd rather have duck. And use the lovely fat for the roast potatoes. Not quite goose fat, but still...

Cornbread is great for stuffing. I like stuffing without onions.