#197 You're most likely correct about the juices adding flavor to the stuffing. OTOH, there is something about a big iron skillet with good bread dressing. I also see more chance of bacteria forming, if used to stuff the bird; at least that's what I've heard and read for many years.
Maybe the bacteria police are correct, LOL, but the entire idea of stuffing has a purpose in meal preparation. What is dangerous is stuffing the Turkey the day before, or leaving the stuffing in the Turkey, but only if it is airtight. I've never seen the latter, unless, of course, no one scooped out the dressing, carved the turkey, etc.
My favorite recipe is to stuff trout or bass with a stuffing of shrimp, celery, bread crumbs, etc., and we all live!