I use Bisto to brown and thicken the gravy. Using just cornflour gives a rather anaemic look to the stuff. I expect it actually contains cornflour though.
Have to confess too to using Paxo sage-and-onion stuffing mix in boiling water, to which I add skinned sausages all mixed together with a little beaten egg.
I bet Steve will hear this confession and give me twenty Hail Marys as a penance. "Ego te absolvo" etc.