Potato and Cracker Stuffing

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.