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.

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.

TURKEY GRAVY

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the carrots, celery, corn cobs, onions, thyme, bay leaf and turkey neck to a medium pot. Add enough water to cover, place over direct heat, bring to a boil and simmer for 3 hours. Strain the stock through a fine mesh strainer.
• Melt the butter or turkey drippings to a medium saucepot over medium-high heat. Whisk in the flour and cook, whisking for a few minutes, until lightly browned. Whisk in the turkey stock. Bring to a boil and simmer, whisking occasionally, about 30 minutes. Season with salt and pepper and serve.

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.

BISCUITS WITH TURKEY SAUSAGE GRAVY

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. ,

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.

SAUSAGE GRAVY

Steps:

• Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.

ROAST TURKEY WITH SAUSAGE FENNEL STUFFING AND MADEIRA GRAVY

Steps:

• Preheat oven to 325°F.
• Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity loosely with some stuffing. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with some remaining stuffing and truss turkey. Transfer remaining stuffing to a buttered 1 1/2- to 2-quart shallow baking dish and reserve, covered and chilled.
• Spread turkey with butter and on a rack in a roasting pan roast in oven until a meat thermometer inserted in fleshy part of a thigh registers 180°F. and juices run clear when thigh is pierced, 3 1/4 to 4 hours.
• During last 1 1/2 hours of roasting, drizzle reserved stuffing with stock or broth and bake, covered, 1 hour. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil.
• Make gravy:
• Skim fat from pan juices, reserving 1/3 cup fat, and deglaze pan with Madeira over moderately high heat, scraping up brown bits. Bring Madeira to a boil and remove pan from heat.
• In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Madeira mixture and stock or broth in a stream, whisking, and simmer, whisking occasionally, 5 minutes. Season gravy with salt and pepper and transfer to a heated gravy boat.
• Garnish turkey with fennel, onions, and thyme.