The closest to actually stuffed stuffing I have seen recently were a few recipes (one by Martha Stewart) where a turkey breast or boned out bird is stuffed. What the French would call a ballotine or galantine. (This is actually a very good way to cook poultry for a crowd and/or to serve buffet style: you can fit several birds in the roasting pan, and use the bones for stock… I do this with chicken on Sabbath and Jewish holidays).

Another recipe I saw laid down a layer of stuffing under a (fashionably) spatchcocked bird.

But leery of diving into making a batch.

Reminds me I should pick up a nice bottle of sherry for the holidays.

It’s nontraditional – except it became a tradition in my family. I forget how it started. It’s sweeter than traditional stuffing, but it’s very tasty. I haven’t had it in years, though.