Instructions

1. Open the envelope of seasonings, and shake it into a wire-mesh strainer. Sift the powdery seasonings from the larger pieces of herbs and vegetables. Add the herbs and vegetables to the stuffing mix, and replace the seasoning mix with good homemade or store-bought chicken or turkey broth. This improves the taste, and removes most of the sodium and chemical flavorings.

2. Mince 1/2 cup of onions, and add smaller amounts of celery and grated carrot. Cook them gently at low heat until they're translucent and fragrant, and add them to your stuffing mix. You can do this several days ahead of time, refrigerating or freezing the onion mixture until you need it.

3. Add some of your favorite fresh herbs to the stuffing. Chives, the tops from green onions, thyme, sage -- especially fresh sage -- summer savory, and celery leaves all add fresh, savory flavors to your stuffing. Even chopped parsley improves the mix, adding a fresh, green note and enhancing the flavors of the other herbs.

4. Separate 1/4 cup of drippings from your turkey or chicken after you skim the fat, but before you make the gravy. Drizzle this evenly over your stuffing, and return it to the oven for a few minutes. This helps recreate the flavor of stuffing cooked inside the bird, and will capture the taste of any glaze or herbs you've used on the bird itself.

5. Dice or crumble your favorite sausage, such as chorizo or andouille, and cook it gently until the fat has rendered out. Drain the sausage on paper towels, then stir it into the stuffing mixture.