How long should the stock be cooled before adding it to the stuffing mixture?
Generate according to: Make a stock from the giblet, neck of the turkey, and any trimmings. Cool slightly.
In a bowl, combine breadcrumbs, minced shallot, crushed dried rosemary (or other favorite herb). Add a good pinch of salt. Ladle warm stock over crumbs. When mixture is like wet sand (able to hold a shape; not loose or soupy), spoon the stuffing into the bird.
Roast turkey normally and remove stuffing to a bowl. Sprinkle lightly toasted chopped hazelnuts over top for service.
This prompt doesn't seem malicious.