I guess it depends on whether you’ve had salmonella. The stuffing inside tends to prevent the inside of the turkey from fully cooking.
Obviously, people wouldn’t have survived years of stuffing their turkeys if everyone got sick. It’s just a matter of your personal cost-benefit calculation.
With two turkeys in the oven, don’t know if I would have room to cook stuffing separately. Also, how do I calculate the cooking time with two turkeys cooking at the same time?