There are recipes for stuffing in "The Complete Rival Roaster Oven Cookbook" but they all say to stuff the bird.
BTW, it also says in that cookbook to get dark crispy skin on your turkey in the roaster you need to be sure to not add any liquids (except for basting butter or oil) until the last 30 minutes of roasting. You can also use a browning sauce and paprika if you want to.
I just make sure the bird is very dry (I use paper towels to dry) and oil it up really well. I don't add liquid until I take the turkey out.
No matter where I serve my guests, it seems they like my kitchen best