It isn't advisable, nor is the purchase of "pre-stuffed" turkey. The concern is that uncooked ingredients such as egg, mushroom, or onion may contain salmonella or other bacteria that can multiply quickly at temperatures of 40F-140 F. Also, an over-stuffed bird may result in undercooked meat.
Traditionalists wishing to brave it should ensure both turkey and stuffing are cooked to an internal temperature of 165 F. Avoid overstuffing the bird, as it prolongs cooking times and can result in an undercooked turkey. Allow stuffing to cool down prior to inserting it in the raw turkey. Hot or warm stuffing can quickly promote bacterial growth in the raw carcass.
It's not a good idea. According to a food scientist Susan Brewer, every time the bird or stuffing passes through the 40F-140F zone, bacteria are given an additional opportunity to grow. Err on the conservative side. Don't reheat the same food more than once.
How should leftover turkey be handled?
It isn't wise to store the turkey carcass or keep meat and bone intact. Cut the meat off the bone and discard the carcass. Detached meat cools more quickly and therefore is less subject to bacterial growth. Refrigerated leftovers should be consumed within 3-4 days or discarded. Frozen leftovers should be used within 2-6 months. When reheating leftovers, get out that food thermometer again. All leftovers should be reheated to an internal temperature of 165F.