We often cook our stuffing separately (to accommodate allergies, for a different stuffing or just more stuffing). Put stuffing in a covered casserole in a Bain Marie (hot water bath). The water bath makes sure the stuffing does not dry out or burn on bottom.
To get "turkey" flavor add chicken wings on top, or add drippings from turkey. It still requires an hour, unless you precook.
Your turkey has to rest 20 - 40 minutes, and carving takes time, so that should give you at least 1/2 hour.
To get a lovely brown crunchy topping, remove chicken wings if used, brush stuffing top with melted butter during the last few minutes and broil uncovered. When broiling, make sure casserole is not close to broiler. Leave oven door slightly ajar and watch carefully.