I also put the giblets in the dressing, but leave out the raw eggs. And I have stuffed my turkeys for the past 40 years and have never had a problem with under-cooked dressing. I always use a big roaster pan with lid (the old fashioned kind, blue). And my turkeys always come out well cooked but not dry. My favorite part is the neck, cooked on the bottom of the pan along with the turkey. I always eat it alone, the next night, so I don't have to use my fingers with family around.