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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


  1. Cover potatoes with cold water in a pot. Bring to a boil. Reduce heat; simmer until tender, about 20 minutes. Drain.

  2. 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.

  3. Peel potatoes; mash, but leave whole pieces. Add pine nuts, mushrooms, onion mixture, spices, and salt. Stir in crackers.

  4. 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.

Cook's Notes

For food-safety reasons, be sure you properly stuff your turkey. Don't do it ahead of time, and don't let the stuffing cool before putting it in the bird. Instead, make it just before you're ready to roast the turkey. Cook the stuffing (in the turkey) until it reaches 165 degrees. Remove it immediately, and enjoy.

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