Baked Stuffing and cooking the turkey
I can think of a couple options I would consider.


Pre-cook the stuffing in a casserole dish the night before, then heat it in the oven towards the end of the bird's cooking time.  Covered, you could probably leave it in the entire time the bird is cooking, but I don't think it would be necessary to reheat for that long.
Cook the stuffing most of the way in the microwave, then put it in a casserole dish or cast iron skillet under the broiler (while the bird sits to rest after it's done cooking) in order to get the crust you want.
Make stovetop stuffing in a large cast iron skillet with a lid over low heat.  I would think you would get some kind of crust on the bottom, but I would finish it under the broiler regardless.


A recipe similar to this one for stovetop stuffing seems to be the way to go.  This also has make-ahead and reheating times to give you a guide.