As discussed before, it all depends on what you want to be the "star of the show" . . the bird or the stuffing/dressing. Without all that moisture absorbing bread, there's room in the bird for aromatics, like onion, garlic, carrots, apples, citrus, etc, which actually add moisture. Spooning a few pounds of bread in the cavity 1) promotes moisture loss since the dressing as acting as a big sponge; 2) increases the mass of the turkey, which increases coodking time and the risk of a dry bird; and 3) adds the potential, not the word potential, for improper cooking temp and contamination.

BTW, how many of you that roast do the High heat first and then lower the oven temp versus low and slow then finish with high heat to brown? I've always started the turkey at 500 degrees the first half hour to brown, the outside, then cap the breast area with foil, lower the oven to 350 degrees until the white meat hits 160 on the thermometer . . . perfect everytime, just really smoky when you pop the oven open after the first half hour.