http://en.wikipedia.org/wiki/Turducken

Instead of stuffing with potato, just stuff with more MEAT 

I think, with good meat, the flavours speak for themselves, and you should just roast it until it's slightly pink and focus on everything else you serve.

Personally, I don't like to stuff a bird because I see no point, it adds a solid mass to the centre of the bird which makes it cook unevenly and means you end up with a really dry breast meat. Just do the stuffing wrapped in foil then pour some of the bird grease into it to add some flavour.

Sorry to resurrect an old post, but I think it's crazy to roast whole birds. It only takes a minute to break them down. White meat and Dark meat cook at different rates and finish at different temperatures. You can either have juicy white meat and underdone dark, or moist dark meat and dry white. It is unrealistic to expect both types of meat to be done at the same time. Why not break the bird apart, roast the seperate pieces until done and then serve?

I personally use my sous-vide cooker to cook the white meat and dark meat to 160F for 2 hours, turn the heat up to 170F for 2 more hours and finish the dark meat. As soon as they are done cooking, chill in an ice bath until ready to roast. Season the parts, roast at high temp for 30 minutes and you are good to go.  Perfect bird every time.