I make my own sausage meat stuffing with good local butcher's sausage meat. Apart from the meat it contains a few tablespoons of breadcrumbs, not too much, an onion chopped fine and whatever fresh herbs I have, maybe a bit of parsley, thyme or sage, or all three, not too much though. Dried herbs, with tbe exception of oregano, are the work of the devil. I'd rather do without. And seasoning. I bake it on a tray in the lump, open, on greaseproof paper for about 45 minutes. I never put stuffing inside the chicken. I like anything green except for that nasty calabrese. I only bother to get the steamer out if we're having cabbage. All else is boiled when we have roast chicken. Spuds must be parboiled then roughed up before roasting hot for half an hour in chicken fat. I drool.