I refuse to stuff a bird. Sorry, I don't like overcooked sawdust, just to make sure the stuffing is done. I do mine as a dressing in a separate pan.
Unfortunately, my MIL sees it as blasphemy if the bird is not stuffed. She is not willing to budge, and neither am I. So, they usually stuff the bird, and I refuse to eat the stuffing. I will make my own cornbread dressing and bake it on the side. Since I'm the only one that eats the stuff, and I usually get cornbread dressing at work, I don't even bother anymore.
I think the only time you have to concern yourself with meats cooking faster inside than out is if there is a large bone that can conduct heat into the deeper part of the item. This is why it's always recommended that when you temp meat, put the probe into the deepest part, but not "touching" bone.
It's been my experience that in something like a roulladen or rollade, where the meat is laid out flat and a stuffing spread onto it, then rolled up jelly-roll fashion, that is still behaves like a typical roast; that is, the outside cookes faster than the inside. The inner layers of meat do not conduct the heat faster than the stuffing.
For poultry products, 165 degrees F is the minimum "safe" temp, although the Health Department recommends cooking to 180 degrees F. Pork, if I remember right, is 155 degrees F. Beef doesn't have a minimum temperature, as it's usually considered "safe" to eat at any temp.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!