Tiny yellow or red-fleshed potatoes are boiled until tender, smushed a little bit, then drizzled with an herb-infused oil and balsamic vinegar seasoning. The potatoes then get a trip through a hot oven to crisp up.
A variety of colorful veggies like red bell peppers, carrots, and leeks make this interesting couscous side dish versatile. Raisins, currants, curry powder, and sliced almonds on top add touches of exotic flavor.
This is the best Thanksgiving stuffing I have ever had. With a mix of Southern-style cooking and Italian flavors it brings all great tastes together. I got this recipe from my mom last year after everyone gave it amazing reviews!