Sounds really good, except for the mushrooms..LOL Great make ahead side!

"The whole point of these posts is to ADD to the file of information. By dismissing someone else's process or by stating one's own process as THE ONE AND ONLY way of doing things discourages many from participating in this forum, in the least, and encourages others to be demeaning and distractive, at the worst." Again WOW! I thought I was simply participating. Was not trying to "put down" or "dismiss" your method of baking ribs, and I am sorry you chose to take it that way. Lighten up sweetie! This is CYBER SPACE :)

I have two recipes I use -- one more traditional than the other. People seem to enjoy both, so I keep making two recipes each year. Country-Bread Stuffing with Parmesan, Raisins, and Pine Nuts (Note: I omit the raisins!) Serves 12 Nonstick veg. oil spray 2 - 14 1/2 oz loaves country-style white sourdough bread, crusts trimmed, bread cut into 3/4 inch pieces (about 16 cups) 8 Tbs olive oil 1 1/2 c. freshly grated Parmesan cheese (about 4 1/2 ozs) 1/4 cup (1/2 stick) butter 2 very large red onions, coarsely chopped (about 1 1/2 ozs) 3 1/2 c. coarsely chopped celery 2 large red bell peppers, coarsely chopped 8 garlic cloves, chopped 4 tsp. chopped fresh rosemary 4 tsp. dried oregano 3/4 c raisins (I omit) 3/4 c pine nuts, toasted 1/2 - 3/4 c thinly sliced fresh basil 4 large eggs, beaten to blend extra broth Preheat oven to 400. Spray 2 large rimmed baking sheets with nonstick spray. Place half of bread pieces in large bowl. Add 3 Tbs. oil and toss to coat, then add 1/2 c Parmesan cheese and toss. Spread bread in single layer on 1 prepared sheet. Repeat with remaining bread, 3 Tbs oil, and 1/2 c cheese; spread on second sheet. Bake bread until golden, stirring occasionally, about 10 minutes. Cool on sheets. Transfer to very large bowl. (I do this the night before and store in air-proof container until next day.) Melt 1/4 c. butter with remaining 2 Tbs. oil in heavy large pot over medium-high heat. Add onions, celery, and bell peppers; saute until vegetables begin to brown and are almost tender, about 15 minutes. Add chopped garlic, rosemary, and oregano; stir 1 minute. Add raisins and pine nuts; stir 2 minutes. Transfer to bowl with bread. Stir 1/2 c. basil and remaining 1/2 c Parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing. Preheat oven to 350. Generously butter 15x10x2 inch glass baking dish. Add enough extra broth to moisten (3/4 c to 1 1/4 cups) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake untiil heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer. (from Bon Appetit 2001) This is a new version of a traditional recipe for a slow cooker: Old-Fashioned Sage Stuffing Casserole Setting and Cooking Times: HIGH for one hour, then LOW for 5-6 hours Serves 6 1/2 c (1 stick) unsalted butter, or 1/2 c olive oil 2 large yellow onions, minced 4 ribs celery, chopped 1 tart apple, peeled, cored, and chopped; or 1 large carrot, chopped 1 small loaf French bread, cut into small cubes One 7-oz package seasoned stuffing mix, or 2 c crumbled day-old cornbread 1/2 c chopped fresh flat-leaf parsley 1 1/2 tsp. dried sage 1 1/2 tsp dried thyme 1 1/2 tsp dried marjoram 1 tsp salt A few grinds of black or white pepper 1 large egg (optional), beaten 1 1/2 to 1 3/4 c turkey or chicken broth, as needed 2 Tbs unsalted butter, cut into pieces In a large skillet, heat the butter until melted over medium-high heat. Add the onions, celery, and apple and cook, stirring occasionally, until softened, about 5 minutes. Put the bread and stuffing mix in a large bowl. Add the parsley, dried herbs, salt, and pepper and toss to combine. Pour the sauteed vegetables over the bread cubes and mix together. Add the egg and enough of the broth, stirring, until the ingredients are evenly moistened. Taste to adjust the seasonings. Coat the slow cooker with butter, olive oil, or nonstick cooking spray. Pack the stuffing lightly into the cooker. Dot with the butter pieces and sprinkle with a few more tablespoons of chicken broth. Cover and cook on HIGH for 1 hour. Reduce the heat to LOW and cook until puffy and nicely borwn around the edges, 4-5 hours. The dressing can sit in the cooker, covered, on KEEP WARM for 2-3 hours before serving. Serve hot right out of the crockpot. (from Not Your Mother's Slow Cooker Cookbook)

Minnniemom, I haven't tried this one but it sounds good to me. STUFFED PORK TENDERLOIN Pork Loin Preparation: 1 3-5 lb pork loin, trimmed Using a boning knife, cut the pork loin by holding the knife at an angle, and in a spiral fashion "unroll" the meat by slicing thinly lengthwise and continuously along the side. You will be working your way to the center of the loin and will be cutting one continuous strip of meat until there is none left to cut. Cut as thinly as possible. If desired, use a meat pounder to make the resulting pork roll into a thinner slab. When done, the result will be a thin, rectangular slab of pork which you will be able to fill with stuffing and roll up jelly-roll style. Stuffing: 2 1/2 cups bread crumbs 1/2 cup chopped fresh parsley 1/4 cup grated Parmesan cheese 3 tablespoons olive oil 1 tablespoon butter 4-5 cloves fresh garlic, minced 1 onion, chopped finely 1/4 teaspoon each salt and pepper 1/2 teaspoon paprika 1/3 teaspoon onion powder 3 tablespoons water (or as needed) sage, garlic powder and other seasonings (to sprinkle on roast) 1/2 finely chopped bell pepper (optional variation) Wash the parsley well, pat dry and chop finely. Saute chopped onion in butter 2 minutes, add garlic and saute 2 minutes more. Add parsley and leave for one more minute. Stir in bread crumbs and other seasonings, mixing well. Stir in enough water to make a coherent mass. Remove from heat and allow to cool 10-15 minutes. Stuff the Pork Loin then Roast: Spray or rub both sides of the pork loin with a good quality olive oil. Sprinkle with salt, pepper, sage, garlic powder, onion powder and paprika. If desired, season the inside of the roast with rosemary, basil and oregano. Place the pork on a flat surface and pat the filling out spreading it over top (this will be the inside) of the entire surface of the pork. Take on of the short ends and begin rolling this edge toward the center, a little bit at a time, continuing to roll up (jelly-roll style) until the pork loin is log shaped, with a stuffing spiral on each end. Sprinkle the top with paprika and other seasonings and set in a roasting pan. Set in a 400°F oven for 15 minutes. Reduce heat to 325 and roast until done, spraying every 30 minutes or so with olive oil spray. Internal temperature should read 165. Submitted by: CM