Where do you stand on the issue of cooking stuffing in the turkey?

All the hollering about how it causes salmonella poisoning and etc. seems rather illogical to me. How could it be any more “dangerous” than slow cooking a big bone-in ham? I make the best stuffing in the world but half of what makes it so awesome is the juices from the turkey trickling thorough it. I also put stuffing under the skin of the turkey. It is sooooo good!

Well, back to the question. Do you really think it’s a “dangerous” practice? I don’t…unless I’m missing something.