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.
Veg gravy is fun to make, but it does require your attention, so be sure to have everything else set before you whip it up. You can also make it a little bit ahead, then simply warm, give it a whisk and pour.
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
Warm the oilive oil in a medium saucepan over medium heat. Sauté the 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.