My stuffing isn't really that spectacularly unique - Pepperidge Farm cubed herbed stuffing, chicken stock, onion, celery...mix...bake...or stuff into bird and bake....I like it a bit dry, so you can put gravy on it and moisten it up.
The problem with stuffing the bird is the cloud of food poisoning or destroying the turkey. You are supposed to get the stuffing temperature to 165 deg. in order to prevent food-borne illness. In order to avoid the whole "toxically undercooked stuffing" dilemna, once the turkey was done, I took out the stuffing and put it back in the oven for a good half hour. To date, no one got sick, so fingers crossed this works in the future too. Safe stuffing plus NOT overcooked bird = happy guests.
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