Yes, yes, yes! Two new discoveries for roasting heaven: the roasting wand and fennel pollen.
Angels' Spice
The answer to the question "what is the best new ingredient you've found?" FENNEL POLLEN.
Be warned, it is expensive. But, just as saffron is expensive due to the labor involved - all those stamens plucked from the flowers. So too is harvesting of fennel pollen. I had images of workers with teensy-tiny brushes stroking the legs of bees. Luckily, it's not that difficult, but it is still quite a lot of work for this lovely spice.
Roast pork, roast chicken, roast turkey, fish, compound butters...I'm hooked. Note to self: find cheaper habits. I roasted a chicken with herbes de Provence and fennel pollen. Rack of pork with bread crumb fennel pollen crust.
One of those clever editors over at Saveur, I think it was, said it best: "If angels sprinkled one spice from their wings, it would be fennel pollen."
Stuffing
The answer to the question "what is the difference between stuffing and dressing?" is that stuffing is cooked inside the turkey and dressing is baked in a separate dish.
I like to ensure there's plenty for late-night snacking and next day leftovers, so I usually make a large baking dish of dressing. Since I discovered the roasting wand, this year I'm doing both. Isn't life grand when you get everything you want? Moist stuffing basted with the roasting juices and baked dressing with crispy edges.
Try apple chunks and Italian sausage. Jarred chestnuts eliminate the need for peeling. Herb and mushroom is a nice umami-rich combo. Sage, cornbread...mmm. And don't forget GOOD GRAVY - You can do it! I show you how here.
