I must agree with Blue Cat - I'm a traditionalist - and in more than 30 years of cooking stuffed turkeys I've never had even a tiny problem. Of course I've never stuffed the bird the night before as I've heard many people do and the dressing is removed from the bird completely before serving - usually the carcas frozen until I have time to do soup.
When it comes to stuffing I'm a purist - no sausage - but I do add apples, water chestnuts, pecans, raisins or Craisins.
When my Dad was alive I always made a separate pan of oyster dressing just for him. That's proof you can cook stuff you don't like!