Preheat the oven to 350 F Boil the potato for 20 - 25 minutes. Let it cool, and you can take the skin off with your fingers. In a large bowl, combine the matzah and 1 cup of the water/stock and set it aside (it is enough water - don't add more!) In a skillet, saute the mushrooms, celery, onion and garlic in the remaining 1/3 cup of water/stock for 7 - 8 minutes Add the sauted vegetables to the bowl with the matzah along with the chopped tomato, green onion, almonds, spices and wine. (How much salt depends a little bit on whether you used stock or water to saute the vegetables.) Mix. Break the potato up into big chunks and mush into the stuffing. Ultimately the potato chunks shouldn't be bigger than a cubic inch and ought to be well distributed. If you are not putting the stuffing in the turkey, mix the olive oil into the stuffing very well. Stuff as much of the stuffing into the body cavity of a well washed turkey as possible, and bake with the turkey. Place the remaining stuffing into a small casserole dish and bake for the last 30 - 35 minutes. After both stuffings are done, remove the stuffing from the turkey and mix together with the stuffing from the casserole dish to blend the turkey flavor throughout the stuffing. I have found over the years that this stuffing tastes great with gluten free matzah. Even though nobody in our family is gluten-free, people like that version so much that I go ahead and buy a box of gluten-free matzah just to make this stuffing. I have also come to realize that I just don't like the taste of turkey fat, so I tend do the version with the olive oil.