Question on oven temperature

When I have made a crown roast of pork with stuffing in the past, I've always put the stuffing into the middle of the roast, and roasted it all together. The roast helps prevent the stuffing from overly drying out, while the stuffing will absorb a lot of the wonderful juices. If I notice the top of the stuffing is getting a bit darker than I'd like, I cover it with a foil shield. This way, stuffing and roast are done at the same time. My recipe calls for roasting in a 350 degree oven, but I don't think roasting it lower and slower should make a big difference. I'd stuff the roast in the center, and bake as directed in the recipe for the roast. If you don't want to go down that road, baking the stuffing in a glass dish at the lower temperature should still only take 25-30 minutes to fully heat. Stuffing is composed of mostly already cooked components, so heating is about all it requires.