As my batch of stuffing was so large I decided to stuff both portabella mushrooms and an acorn squash with the same mix. I suppose I could have frozen it for later but freezer space is at a premium right now as it is filled with a lot of fruits and vegetables I got at a bargain price.
When I have space to freeze it I put the stuffing mix into an ice cube tray to freeze. These frozen stuffing cubes are great for throwing into a pot of boiling soup and make a tasty dumpling.
Stuffing ingredients:
2 sleeves saltine crackers ground up
6 cloves garlic minced
1 medium onion chopped
6 eggs
1 quarter cup olive oil
2 tsps salt
1 tsp pepper
1 half tsp celery salt
2 cups water
In a large bowl mix all ingredients together. Let stand until water is absorbed. If mixture is dry add a bit more water.
For Portabella Mushrooms scrape out the gills. Discard the gills. Stuff with stuffing mix. Bake at 400F for 40 minutes.
For Acorn squash cut in half and scrape out the seeds. Stuff with stuffing mixture. Bake at 400F for 40 minutes.