A thick and flavorful turkey sausage gravy that has half of the fat and calories of the original! Made with turkey sausage and nonfat milk, this version is just as rich as the original!
Do You Love Biscuits and Gravy?
I sure do! Around these parts, biscuits and gravy is a breakfast dish that is loved by just about everyone. The original version - typically using pork sausage and whole milk - is quite fattening and high calorie (btw, I'm not judging... I love making them that way!).
So, what if you could get the same experience - without sacrificing flavor and texture - with half of the calories and fat? Enter my turkey sausage gravy! Let's go through what you'll need to make it. If you have the best fat separator handy then I guarantee you'll want to make it more than once (... or every Saturday morning?) once you taste how amazing this is!
Ingredients You'll Need To Make It
- Turkey Breakfast Sausage - I buy the rolls of ground turkey sausage at 16-ounces each. If you can only find the 12-ounce rolls, that will work too.
- Nonfat (skim) milk - You'll need 2 cups. See my note below about altering this recipe to make it dairy free.
- All-purpose Flour - You'll only need a quarter cup. This is sprinkled onto the cooked sausage to thicken the gravy once the milk is added.
- Salt and Pepper - Keepin' it simple. Make sure to taste your gravy and adjust the saltiness/peppery-ness as desired!
Is This Healthier Than Regular Gravy?
By using turkey sausage and skim milk, a significant reduction is seen in the fat and calorie content of this gravy.
My turkey sausage gravy contains 184 calories and 8.2 grams of total fat per serving.
Traditional sausage gravy contains 360 calories and 18 grams of total fat per serving.
When paired with my low fat, lower calorie biscuits, you can enjoy a favorite and notoriously rich breakfast dish with a bit of a healthier nutritional profile - about half of the fat and calories!
Can This Be Made Dairy Free?
I have not personally tested this recipe using non-dairy milk products such as almond or soy milk, but you should be able to substitute these ingredients without too much trouble. The flavor and texture of the recipe will be altered, of course, and you may need to make some adjustments to achieve the same thickness.
If you are having trouble getting your gravy to thicken up using a non-dairy milk, make an additional slurry of flour by whisking an extra tablespoon or so of flour with ½ cup of the hot gravy, and then return the slurry to the skillet and stir.
Tips For Success
- Don't Burn The Sausage - there's nothing worse than a sausage gravy with that icky burnt charcoal flavor, so make sure that you don't let the sausage bits in the pan get too dark/black during the cooking process. Control the heat of the stove burner and remove any bits that are too blackened. Keep moving the sausage around as it cooks to avoid burning. As soon as the sausage is no longer pink, you're ready to proceed to the next steps.
- Stir Frequently - stir the gravy frequently once you add the milk. I like to use a slotted spatula and gently scrape it along the bottom of the pan, letting the gravy filter through the slits. This ensures nothing sticks to the bottom of the pan and helps prevent lumps from forming.
How Do I Serve This?
Turkey sausage gravy is, of course, best when spooned onto some fresh biscuits. I like to slice them open and place them on the plate with the crusty side facing up before adding the gravy. Just a personal preference.
You can also serve this gravy with a thick slice of toast or spooned onto toasted English muffins. But let's be honest... biscuits are the best.Print
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