We usually stuff the family turkey's body cavity with a couple of apples and oranges rather than a more traditional stuffing. I don't know if it actually does a lot for the flavour, but it certainly doesn't hurt.
When I'm roasting chicken and don't want to bother with stuffing (which seems to be most of the time), I put a slice or two of onion, a cut-into-small-enough-chunks stalk of celery, and a couple of apple quarters in the cavity, along with some sage. Flavors the chicken and the gravy made from the pan drippings.
Now I'm hungry... need to go out and get more cornmeal (xthreadx) and um. I think that's all I don't have on hand, to make tamale pie later today.