Okay...actually I think all of those would work. Strain the soup if you decide to use it and taste it. If the broth tastes okay then you are okay. I have done this before with chicken and stars in desperation and it came out fine. OXO is great and Knorr makes some of the best cubes. Measure out a cup of water and add a smallish spoon of the Knorr. Honestly the best policy is to go by taste if you can't find a recipe on the jar itself. The main thing is to watch the salt and to not add much to your stuffing as most cubes and tinned broth are full of salt.
At my house we take the neck and the giblets..one stalk of celery, one half onion skin and all, one bay leaf (optional), and pressure cooker it all or boil it for a few hours. Strain the broth and use it for stuffing and gravy. We add little bits of the turkey to the stuffing too it should be fine outside especially if it's going to be that cold tonight. They used to do this in Poland all the time. My FIL does too and he lives in Plymouth. Once you heat it tomorrow that should kill anything in it anyways. I think it's 165F internal temp for stuffing. I can double check if you want me too.
I may not be a mom yet, but I have been cooking since the age of 10.
