Technique: Thickening Gravy with Stuffing
Last week I heard an interview with cooking guru Shirley Corriher. Corriher is a biochemist, and she combines McGee-like food chemistry knowledge with warm wisdom and kitchen experience. She often guest-stars on Alton Brown’s Good Eats.
One of Corriher’s tips, remembered from her mother’s Thanksgiving cooking, was to thicken the gravy with stuffing mix instead of cornstarch or flour. She said that her mother did this and it produced the best gravy she has ever had. I looked around for a recipe or some advice on trying this but came up empty.
I assume she means the dry stuffing mix, before it’s been fluffed with broth or wine, and I also assume that it’s in the form of fairly fine breadcrumbs. She said that this infuses the gravy with all the herbs and spices of the stuffing, instead of the plain non-taste of cornstarch.
Has anyone ever tried this? If you would like to listen to the interview, you can hear it at the NPR Fresh Air website.