Hey there. I find if I have too much stuffing (dressing..?) for the inside of the bird, I buy some chicken back from the store (very inexpensive) and clean them really well. I line a casserole dish with them, bone side up, then pile my stuffin on top. I then cover them with more chicken backs, bone side down. Loosely cover with foil and bake along with your bird (or without your bird) at 350 degrees for about 3/4 hour to an hour. The backs keep it really moist, you don't have to add extra fluid and it tastes just like it came out of a bird.
If you wanted, you could keep the backs to make stock from.

I also like to do the same thing only with back ribs. I cover the ribs with a nice rub or just seasoning salt if I'm feeling lazy. Arrange the ribs the same
way you did the chicken backs and cook until the ribs are done. It makes a nice dish, and a change from the poultry and stuffing route.

Hope this helps.
Trace.