How To Stuff A Turkey (or Chicken) Wing:
Proceeding without photographs, I'm afraid.
The wing has three parts: the wingtip (the mostly meatless flappy bit the furthest distance from the chicken), the flat (the middle portion with two parallel bones), and the drum (the drumstick-shaped portion which attaches to the chicken).
My experience with turkey wing drums is not very positive. They cook confit style okay, and are excellent for making stock, but the meat tends to be tough -- which is true of turkey wings in general, compared to chicken wings -- and is inclined to drying out. Thankfully, they aren't needed for stuffed wings. Do something else with them. And use the wingtips for stock -- they're rich in collagen and extractable flavor.
So now we've got the flats. And you gotta get the bones out of there, see.
Imagine the flat in front of you on the cutting board, horizontally. Using a heavy cleaver if possible, you want to chop the ends off. Doing this will remove the joints that connect the two parallel bones. At that point, you can slowly run your fingers -- or the point of a paring knife -- along each bone, pushing the meat away from it so you can pull the bone out.
Now, while this can be a bit labor-intensive with turkey wings, it is a serious pain in the ass with chicken wings, and by the time you have enough de-boned wings for more than a couple people, your fingertips may be sore from pushing on sharp little bones. It's a nuisance. The nice thing about the turkey wings is that they're so much bigger that it takes fewer of them per portion.
Once you have the bones out, you want to wash the flat, because it's very possible that the cleaver left little bone fragments.
NOW, you can stuff the flat with something. I used smoked grits mixed with pecorino romano. It doesn't take much stuffing, and I don't think you want to use cheese by itself, since these need to cook for about half an hour. Sausage would be another good option.