Potato and Cracker Stuffing
This stuffing was adapted from a recipe by Dennis and Judy Mareb of Windy Hill Farm in Massachusetts. They have been featured before in our magazine and on our television show.
- Servings: 12
- Yield: Makes about 10 cups (enough for one 20 - pound turkey)
Source: Martha Stewart Living, November 2004
- 2 pounds small white boiling potatoes
- 8 ounces mixed white and shiitake mushrooms, thinly sliced
- 4 tablespoons unsalted butter
- 2 medium white onions, coarsely chopped
- 3 celery stalks, thinly sliced
- 1/2 cup pine nuts, lightly toasted
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons coarse salt
- 7 ounces cream crackers (about 26), broken into bite-size pieces
Cover potatoes with cold water in a pot. Bring to a boil. Reduce heat; simmer until tender, about 20 minutes. Drain.
Cook mushrooms in 2 tablespoons butter in a large skillet over high heat, stirring, until golden brown, about 5 minutes; set aside. Cook onions and celery in skillet in remaining 2 tablespoons butter, stirring, until soft, about 5 minutes.
Peel potatoes; mash, but leave whole pieces. Add pine nuts, mushrooms, onion mixture, spices, and salt. Stir in crackers.
To bake stuffing: Cover with foil in a 3-quart baking dish. Bake in a 350 degree oven 15 minutes. Remove foil; bake until heated through and golden, about 15 minutes more. To cook in turkey: Immediately pack loosely in turkey cavity; cook until an instant-read thermometer inserted into center of stuffing registers 165 degrees.