I upend the turkey and toss in some dried sage, put my hand over the hole and shake it about, then tip in some hot sausages and chopped onion - sometimes I chop the sausages but only if it is a small bird.
The heat from the sausage helps with the cooking.
It isn't a good idea to put chilled stuffing into the bird - far better to cook it first and put it in hot.
I only avoided food poisoning one year because I did not have any of the stuffing or the white meat, which was pink. Those who did were very ill indeed and the grand mother had to go to hospital.