Turkey Sausage Gravy and Biscuits

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READY IN: 10mins
Recipe by Lisa Sorrell

You know me, I am always trying to find an easier, somewhat healthier way to make those all-time favorite foods. Obviously, when it comes to the salt and pepper, you can use more or less to taste. I have been told I have bland taste buds, so my amounts may leave you wanting more. The cinnamon stick comes from a game I play with my kids. Whoever gets the cinnamon stick on their plate wins!

Top Tweak by Debbie E.

After I cooked the sausage I took out most of the sausage,set it aside, and used the drippings and added half the milk. I used 4 cups of unsweetened almond milk, which is 1 32oz. Carton, and 3 fourths cup of corn startch. No cinnamon, no garlic, and 1 fourth cup of Blue Agave sweetener instead of syrup and Peppercorn medley. Served on top Annie's Organic Flaky Biscuits, with a side of egg whites? You need to make a roux with the corn startch and half the milk, then add it to the hot sausage milk mixture. Add back in the cooked turkey sausage. Cook till thick. STIR CONSTANTLY.

Ingredients Nutrition

Directions

  1. Cook biscuits according to package instructions.
  2. In a large frying pan, brown sausage. Do not drain yet!
  3. Add maple extract and stir well to ensure it is distributed evenly.
  4. Drain to remove any fat (not that there is much using turkey). Return sausage to pan.
  5. Add skim milk and bring to a soft boil over medium heat.
  6. Stir in cornstarch and simmer to thicken.
  7. Add seasonings and cinnamon stick.
  8. Serve over biscuits.

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