Yesterday I made this Brioche Stuffing with Chestnuts and Figs for a holiday gathering with friends. It was delicious with steamed carrots, celery, fennel, and a hot gravy.
Vegetarian gravy is fun to make, but yesterday we also had five boys over for a birthday celebration, so it was fabulous to be able to just add hot water to Macayama’s Savory Herb Mix, give it a whisk and pour it into the gravy bowl.
Here’s what we do most of the time ~
1/2 cup olive oil
1/3 cup chopped onion or shallots
5 cloves garlic, minced
1/2 cup all-purpose flour (or gf)
4 tablespoons light soy sauce
2 cups vegetable broth
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour and soy sauce to form a smooth paste. Gradually whisk in the broth.
Season with sage, salt and pepper. Bring to a boil. Reduce heat and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.