Baked Stuffed Haddock Casserole with Buckley Healthcare Center

Mass Appeal

Buckley HealthCare Center provides a full range of extended health care services designed to maximize the well-being and independence of their patients, and they also have a delicious restaurant for both residents and visitors! Buckley Healthcare Center’s Seasons Restaurant Head Chef Mike Harrison showed us how to make Baked Stuffed Haddock Casserole with Horseradish Mashed Potato Floweret Crust.

Buckley Healthcare Center

95 Laurel Street

Call (413) 774-3143 or visit

Baked Stuffed Haddock with Horseradish Mashed Potato Florets

8oz Seafood Stuffing (See Recipe)
2 lbs Haddock
6oz Ritz Cracker Crumb
8oz Butter
1.5lb Horseradish Mashed  (See Recipe)
¼ cup White Wine
1 tsp Lemon Pepper

1. Grease Casserole Dish
2. Place Stuffing in middle of Casserole Dish
3. Place haddock on top of stuffing
4. Sprinkle Fish with White Wine and lemon Pepper
5. Place Mashed in Pastry Bag and fill edge of rim casserole dish
6. Mix butter and ritz cracker crumbs and top fish
7. Back at 375* over for 15 minuets
    Then Just Enjoy

Horseradish Mashed Potatoes
2 pounds russet potatoes (or yukon gold)
1 tablespoon salt (plus more to taste)
1 cup milk (or cream)
4 tablespoons unsalted butter
¼ teaspoon black pepper (freshly ground)
to taste horseradish (freshly grated)
Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a saucepan. Cover with cold water; add 1 tablespoon salt. Simmer until a knife easily pierces potatoes, about 20 minutes. Meanwhile, fill another saucepan with water; bring to a simmer.

Place milk in a saucepan over medium-high heat. Place a heatproof bowl over the pan of simmering water.

Drain potatoes, and press through a potato ricer or food mill into the bowl, or mash in the bowl with a potato masher until smooth. Using a whisk, add butter, and blend until incorporated. Drizzle in hot milk, whisking constantly. Add pepper, and salt to taste. Add horseradish to taste, and mix until smooth. Serve immediately.

Seafood Stuffing

1+½ cups scallops
1 dozen oysters
1 dozen clams
1½ cups crab meat
2 shallots (chopped)
3 cloves garlic (chopped)
3 egg whites
1 cup bread crumbs
1 tablespoon dijon mustard
2 tablespoons brandy
Dice the shell fish and add to a large bowl.

Add the oil to a hot saute pan, then add the garlic and shallots and saute for several minutes, being careful not to burn the garlic.

Add a little white wine and reduce.

Add the sauce to the shellfish, along with the bread crumbs, egg whites, mustard and brandy. Mix well.

Remember that the stuffing is not cooked as of yet. We recommend that you stuff whole fish, mushrooms or any other receptacle that you choose, then cook it in the oven.

Promotional consideration provided by: Buckley Healthcare Center

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