here's a totally different approach which can be done in only 1 1/2 hours or so bake time and give you crispy skin too. if someone can throw it in the oven for you at around 8:00, it should be about ready when you get home.
- prepare stuffing and place in bottom of a casserole or roasting pan.
- salt & pepper the skin, then quarter the bird and place the breasts, wings, and legs skin-side up on top of the stuffing. on the legs, make a slice on the inside section from the knee joint up the thigh and butterfly it open. this should make the thigh about as thick as the breast meat, so the cooking time will be the same and you won't need to worry about dried out breast meat.
the downside to this approach is that you'll want to melt a little butter for basting, as all the fat and juice from the bird run into and is absorbed by the stuffing, which comes out deliciously, though. you'll need something else for the gravy, too.
clean up is easy, too.