Biscuits With Turkey Sausage Gravy Recipes

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BISCUITS WITH TURKEY SAUSAGE GRAVY



Biscuits with Turkey Sausage Gravy image

"My husband was diagnosed with diabetes, so I began using turkey sausage in this recipe, and it turned out great," says Marcia Snyder of Boonton, New Jersey. "There are never any leftovers!"

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 tube (16.3 ounces) large refrigerated flaky biscuits
1 pound Italian turkey sausage links, casings removed
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2-1/2 cups whole milk
1 tablespoon Worcestershire sauce

Steps:

  • Bake biscuits according to package directions. Meanwhile, crumble sausage into a large saucepan; cook over medium heat until no longer pink. Drain and keep warm. , In the same saucepan, melt butter. Stir in the flour, mustard, salt and pepper until smooth. Gradually add milk and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in sausage; heat through. Place two biscuits on each serving plate; top with gravy. ,

Nutrition Facts : Calories 738 calories, Fat 42g fat (14g saturated fat), Cholesterol 105mg cholesterol, Sodium 2083mg sodium, Carbohydrate 58g carbohydrate (17g sugars, Fiber 2g fiber), Protein 31g protein.

TURKEY SAUSAGE GRAVY AND BISCUITS



Turkey Sausage Gravy and Biscuits image

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!

Provided by Lisa Sorrell

Categories     Breads

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb turkey sausage, ground
1/8 teaspoon maple extract
5 cups skim milk
1/4 cup cornstarch
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon garlic powder
1 dash red pepper
1 cinnamon stick
8 Pillsbury Grands refrigerated buttermilk biscuits

Steps:

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

Nutrition Facts : Calories 306.5, Fat 14.6, SaturatedFat 5.7, Cholesterol 36.7, Sodium 896, Carbohydrate 26.5, Fiber 0.6, Sugar 2.5, Protein 16.6

BUTTERMILK BISCUITS WITH SAUSAGE GRAVY



Buttermilk Biscuits with Sausage Gravy image

This version is a bit lighter than the traditional buttermilk biscuits, but no less tasty.

Provided by Virginia Willis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

1 3/4 cups Southern all-purpose flour, such as White Lily, or cake flour (not self-rising), plus more for rolling out
1/2 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 tablespoons cold unsalted butter, cut into bits and chilled
3/4 to 1 cup lowfat buttermilk
2 tablespoons canola oil
1 1/4 pounds lean pork, chicken or turkey sausage, casings removed
Coarse kosher salt and freshly ground black pepper
1 sweet onion, finely chopped
2 cups 2-percent or whole milk

Steps:

  • Preheat the oven to 500 degrees F.
  • In a bowl, combine 1 1/2 cups of the all-purpose flour, the whole wheat pastry flour, baking powder, salt and baking soda. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Combine the buttermilk and 1 tablespoon of the oil. Pour the buttermilk mixture into the flour mixture and gently mix until just combined.
  • Turn the dough out onto a lightly floured surface. Knead lightly using the heel of your hand to compress and push the dough away from you, and then fold it back over itself. Give the dough a small turn and repeat eight or so times. (It's not yeast bread; you want to just barely activate the gluten, not overwork it.) Using a lightly floured rolling pin, roll the dough out 1/2 inch thick. Cut out rounds of dough with a 1 1/2-inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and sprinkle with salt and pepper. Using a wooden spoon, break up the meat into small pieces. Cook until lightly browned, 3 to 5 minutes. Pour off any excess rendered fat. Add the onions and cook until clear and translucent, 3 to 5 minutes. Add the remaining 1/4 cup all-purpose flour and stir to combine and coat. Add the milk and season with salt and pepper. Bring to a boil and then reduce the heat to simmer. Let cook, stirring occasionally, until thick, about 5 minutes. Taste and adjust for seasoning with salt and pepper.
  • Meanwhile, place the biscuits on an ungreased baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool just slightly. Split and serve hot with the sausage gravy.

BEST SAUSAGE GRAVY AND BISCUITS



Best Sausage Gravy and Biscuits image

For the best sausage gravy with biscuits, try this recipe at home and you won't even have to wait to order them at a restaurant. Creamy, meaty, and savory... each bite is nice and salty with a slight kick of spice from the hot sauce.

Provided by NicoleMcmom

Time 30m

Yield 6

Number Of Ingredients 8

1 pound bulk country sausage
2 tablespoons butter
¼ cup all-purpose flour
2 ½ cups milk, or more as needed
2 teaspoons hot sauce
½ teaspoon ground black pepper
¼ teaspoon salt
6 hot biscuits, split

Steps:

  • Heat sausage in a large skillet over medium-high heat. Cook, crumbling with a spoon and stirring often, until browned and cooked through, 5 to 7 minutes.
  • Add butter to skillet and melt. Sprinkle flour evenly over skillet and stir for 1 minute. Whisk in 2 1/2 cups milk and scrape up any bits off the bottom of the skillet. Bring mixture to a simmer.
  • Reduce heat to low and cook, stirring often, until thickened, about 10 minutes. If mixture becomes too thick, thin slightly by adding more milk or water. Season with hot sauce, pepper, and salt; cook for 1 more minute.
  • Serve immediately over hot biscuits.

Nutrition Facts : Calories 483 calories, Carbohydrate 34.1 g, Cholesterol 62.1 mg, Fat 30.6 g, Fiber 0.9 g, Protein 17.4 g, SaturatedFat 10.6 g, Sodium 1418.6 mg, Sugar 6.6 g

BISCUITS WITH HERB BREAKFAST SAUSAGE GRAVY



Biscuits with Herb Breakfast Sausage Gravy image

I have my favorite Southern biscuits and gravy, but scaled it down and changed the seasonings for a decidedly Italian twist.

Provided by thedailygourmet

Time 30m

Yield 5

Number Of Ingredients 17

½ cup skim milk, or as needed
1 ½ teaspoons white vinegar
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
⅓ teaspoon sea salt
1 pinch dried oregano
1 pinch dried basil
1 pinch ground thyme
¼ cup cold unsalted butter
4 ounces turkey breakfast sausage
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon Italian seasoning (such as Trader Joe's® 21 Seasoning Salute)
1 ½ cups skim milk
½ cup chicken broth

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Pour milk into a measuring cup and add vinegar; set aside until milk curdles, 5 to 10 minutes.
  • Whisk together flour, baking powder, baking soda, sea salt, oregano, basil, and thyme in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
  • Make a well in the dry ingredients and stir gently with a wooden spoon while pouring in 1/4 cup curdled milk at a time. Stop adding milk when it resembles a slightly tacky but moldable dough, stirring until just combined. You may not need all of the milk.
  • Turn mixture onto a lightly floured surface, dust the top with a bit of flour, and then very gently turn the dough over on itself 5 to 6 times. Form dough into a 1-inch thick disc, handling as little as possible.
  • Using a 1-inch thick dough cutter, push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in 2 rows, making sure they just touch; this will help them rise uniformly. Gently reform the dough and cut out 1 or 2 more biscuits.
  • Bake in the preheated oven until fluffy and slightly golden brown, 10 to 15 minutes.
  • While biscuits are baking, cook sausage in a skillet over medium heat until browned, using a wooden spoon to break it up as it cooks, about 5 minutes.
  • Stir butter in a saucepan until melted. Mix in flour, salt, and seasoning. Cook and stir for 1 minute. Whisk in milk and continue cooking and stirring until gravy has thickened. Cook and stir for 1 minute more. If mixture is too thick, add in enough chicken broth until gravy has desired consistency. Serve gravy immediately over split biscuits.

Nutrition Facts : Calories 294 calories, Carbohydrate 27.2 g, Cholesterol 51.4 mg, Fat 15.7 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 8.7 g, Sodium 755.3 mg, Sugar 5.1 g

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