DivotMaker; To answer your question I'm gonna quote myself, this came from an article I wrote a few years back about cooking turkeys...
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Ok, I have this argument every year with someone who insists that is it perfectly fine to cook a stuffing inside
the bird. This is one of the worst things you can do. Anything you stuff deep down inside the bird will be the very last thing that becomes fully cooked. This leaves an awfully long time for bacteria to fester in a nice, moist, warm environment while your waiting for your precious bird to reach its moment of perfection. Don't do it! Cook your stuffing outside the bird on the stovetop or in the oven in a seperate dish. No one will get sick. Remember, infants, small children, the elderly and people who are already in ill health are most susceptable to food borne illnesses. Don't put your guests at risk because you have some homey feeling about stuffing the bird the way grandma did it.
It is perfectly ok however to stuff your turkey with mirepoix and matignons, that is aromatic vegetables and flavorings. Make a simple mire poix by rough chopping equal parts onion, carrot and celery. Add some crushed garlic gloves if you like. Quarter some lemons and add them. You can also add some bouquet garni. Use dried or fresh rosemary, thyme, oregano, basil, dill, marjoram, sage, tarragon. Don't over chef it. Use a few simple ingredients and then get out of their way. Stuffing the bird with mire poix and matignons will help flavor your meat, and make the drippings simply wonderful for producing a pan gravy to serve with your turkey. When your done cooking, and prior to slicing, remove this stuffing and discard it.
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