I'd put the stuffing in a large pan and put in on a shelf under the turkey to catch all the goodness. I'd have a thermometer in the stuffing so it can be pulled before it overcooks. Probably then put it in a broiler just to crisp up the surface of the stuffing.
But if your smoker doesn't have to room, just catch the drippings and use them. Put some water in the pan so the drippings don't dry up and burn and add a bit of water whenever you peek in to baste/spritz. You could even through some garlic and onion in the water for extra flavour.
In fact, I'll do that this weekend.. with chicken though.