Take a look At altonbrown.com. He roasts a spatchcocked turkey in the oven on a rack above what he calls "roasted root vegetable pananella". You might be able to adapt his recipe.
Thanks for the Alton Brown recipe. Found it:
http://www.foodnetwork.com/recipes/alton-brown/butterflied-dry-brined-roasted-turkey-with-roasted-root-vegetable-panzanella-recipe-2125794
I did this one year and it worked great. I am currently looking for my recipe as I want to do it again this year. This method of cooking a turkey is my second favorite way to cook a turkey, the first is to fry the turkey. What I liked about the spatchcocked method is that if you cook the stuffing with it then only one pan needs to be cleaned and the stuffing is more flavorful. The stuffing does get crispy, but not burnt if done right. I don't like soggy stuffing.
Also, stuffing takes shorter time to cook than turkey (even spatchcocked) does to roast. So you're face with dangers of overcooked stuffing, or awkward removal of it from under (heavy) part-cooked turkery.
If you want the turkey flavor on the stuffing, add to it some of the drippings or gravy just before serving.
I'd be worried about it getting soggy and/or burning from the turkey drippings--plus then you won't have pan drippings for gravy! I'd bake the stuffing separately.
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http://www.foodnetwork.com/recipes/alton-brown/butterflied-dry-brined-roasted-turkey-with-roasted-root-vegetable-panzanella-recipe-2125794
If you remember, how long and at what temp did you bake the stuffing?
If you want the turkey flavor on the stuffing, add to it some of the drippings or gravy just before serving.