Shortcut Turkey Sausage Gravy Recipes

TURKEY SAUSAGE GRAVY

Steps:

• Melt butter in a skillet over medium-low heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add sausage, pepper, salt, garlic powder, and red pepper flakes. Cook and stir until sausage is browned and crumbly, about 10 minutes.
• Stir in flour until well blended and cook for about 2 minutes. Increase heat to medium and slowly add milk, stirring as you go. Cook and stir until gravy thickens and is heated through, about 5 minutes.

QUICK SAUSAGE GRAVY

Steps:

• In a skillet, brown and crumble sausage until fully cooked; drain. Sprinkle with flour and blend. Gradually add milk, stirring constantly. Bring to a boil; boil for 1 minute. Cook until thickened. Serve over biscuits.

MOM'S TURKEY SAUSAGE PATTIES

Steps:

• In a large bowl, mix together the ground turkey, ginger, salt, sage, cayenne pepper, and black pepper until well blended.
• Heat a skillet over medium-high heat, and coat with nonstick cooking spray. Form the turkey sausage into patties, and fry until browned on both sides, and no longer pink in the center. This should take about 15 minutes.

TURKEY SAUSAGE GRAVY

Steps:

• Remove casings from breakfast sausage and set aside.
• Heat a large non-stick skillet over medium heat.
• Add onions and cook 1-2 minutes.
• Add sausage and use a spatula or wooden spoon to break sausage into small pieces as it cooks completely - approximately 5 minutes.
• Add half of the skim milk and continue cooking.
• Stir occasionally so it doesn't stick to the bottom of the skillet.
• Meanwhile place the rest of the milk and the flour in a jar or other container and shake thoroughly to get the lumps out.
• Add to sausage mixture.
• Bring to a boil, stirring constantly until gravy is desired thickness. (Gravy will thicken as it heats up).
• Add pepper.
• Serve hot over biscuits.

EASY GRAVY FOR TURKEY

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the garlic halves and sliced onions side by side in a single layer of foil with some foil to spare. Drizzle with the olive oil and season generously with salt. Wrap the foil over into a little package and place in the oven. Roast until completely tender when pierced with the tip of a knife, 45 to 50 minutes. Carefully open the foil and let cool. Squeeze the garlic out of their skins, using a fork or a knife if necessary to pry them out. Discard the skins.
• In a small saucepan over medium-high heat, simmer the sherry until reduced to a couple of tablespoons, about 10 minutes.
• Once the turkey has been transferred from the roasting pan to a cutting board to let rest, put the roasting pan over 2 burners and heat over medium high. Add the chicken broth. Using a whisk, scrape the browned bits from the bottom of the pan. Add the garlic and onions, mustard, vinegar, salt to taste, pepper and reduced sherry. Let the flavors infuse for a couple of minutes. Transfer most of the onions and garlic and some of the liquid from the roasting pan, about 1 1/2 cups, to a blender and blend until smooth. Return the puree to the roasting pan and bring to a boil, Cook, constantly whisking, until reduced to desired consistency. Adjust the seasonings.

TURKEY CUTLETS WITH SAUSAGE AND ZUCCHINI AND TIPSY GRAVY

Steps:

• Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the bread crumbs combined with cornmeal, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the bread crumb mixture.
• In a medium skillet, heat a drizzle of oil over medium-high heat. Add the sausage, and brown and crumble for 5 minutes. Stir in the onions, peppers, garlic, zucchini, thyme and salt and pepper, to taste. Cover and cook until the zucchini is tender, about 10 to 12 minutes
• Heat a saute pan with 1/4-inch of oil over medium to medium-high heat.
• Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp.
• For the gravy:
• Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3 to 4 minutes. Season with salt and pepper, to taste.
• Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve.

TURKEY SAUSAGE GRAVY AND 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.

SHORTCUT TURKEY STOCK

Steps:

• In large saucepan, combine low-salt chicken broth, carrots, celery, onion, parsley stems, and reserved turkey neck, heart, and gizzard. Bring to boil. Reduce heat to very low; simmer gently until gizzard is tender, about 1 1/2 hours. Transfer neck, heart, and gizzard to plate. Strain stock into medium bowl and cool. If adding giblets to gravy, pull meat from turkey neck. Chop neck meat, heart, and gizzard. DO AHEAD: Cover stock and wrap giblets. Chill up to 3 days.