Instead Prepare dry stuffing ingredients the day before. Tightly cover and leave at room temperature. Combine the dry and wet ingredients and stuff the bird immediately before the turkey goes into the oven. Before Some time-savers are safer than others. Partially cooking a turkey is not one of them.
Interrupted cooking can actually increase the possibility of bacteria growth.
The turkey may be heated long enough to activate bacterial growth, but not long enough to kill it. Instead Cook turkey completely in one operation. Cooking a Turkey Ahead of Time and Leaving It Whole in the Refrigerator Cooking the turkey a day or two before the holiday is fine, but refrigerating the bird whole, without carving, is another form of turkey jeopardy. A cooked turkey, stuffed or unstuffed, is to big and to dense to cool down quickly and efficiently in a home refrigerator. In addition, reheating the turkey the next day in a slow oven to prevent drying out could allow even more growth of potential food poisoning bacteria.