We use the method from the Cook's Illustrated folks - microwave the stuffing until it is too hot to handle, then spoon it into the cavity right before putting the bird in the oven. This helps the stuffing get up to safe temperature before the bird is overcooked.
I may try this trick. I always put stuffing in the bird, because you can't beat the flavor. But every year, I hear these food poisoning stories, and every year, I worry that I'm going to poison/kill guests, despite my rabid monitoring of temperatures, and the fact that all components of the stuffing are cooked before the stuffing is combined.
[Quote tree inexpertly trimmed]
Cook's Illustrated came up with another way, which I prefer to the microwave method. Before stuffing the turkey, line the cavity with either cheesecloth or one of the stuffing bags you can buy. Make your regular stuffing, but do not add any eggs yet. Stuff as usual. Refrigerate any additional stuffing.
When the turkey has about a half hour to go, remove the stuffing from the cavity. Add the stuffing from the turkey to the reserved stuffing, mix well, the add any eggs the recipe might call for. Bake at 400F/200C after the turkey comes out to rest. About a half hour should do it, for about 10-12 cups of stuffing. Check with an instant read thermometer.
Not only does the stuffing reach the proper temperature, but you can bake it uncovered if you like crunchy bits in it.
Eggs? I have never put eggs in my stuffing... no one in my family does. Hmmm...what other things do we do differently?