I do it just like a whole turkey: spread the ribs out and put the stuffing under the breast and let it roast. I even do it that way on the grill over indirect heat. If you want and your pan is big enough put your veggies (carrots, potatoes, small onions or onion quarters, celery) around the breast and your one pan meal is done. I do usually start it with a piece of foil over it to get more heat concentrated in the meat and then remove it close to the end so the skin can get crispy. Enjoy.