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Biscuits with Turkey Sausage Gravy Recipe
Biscuits with Turkey Sausage Gravy Recipe photo by Taste of Home
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Biscuits with Turkey Sausage Gravy Recipe

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“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!”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

1 each: 738 calories, 42g fat (14g saturated fat), 105mg cholesterol, 2083mg sodium, 58g carbohydrate (17g sugars, 2g fiber), 31g protein.

Directions

  1. 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.
  2. 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.
  3. Stir in sausage; heat through. Place two biscuits on each serving plate; top with gravy. Yield: 4 servings.
Originally published as Biscuits with Turkey Sausage Gravy in Simple & Delicious


Reviews for Biscuits with Turkey Sausage Gravy

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(2)
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MY REVIEW
tiffany3828 User ID: 4431774 84996
Reviewed Sep. 25, 2011 Edited Oct. 10, 2013

"Great Recipe!! I make a few minor adjustments. I use Jennie O ground breakfast turkey sausage. I use 2 tbls of butter and 2 heaping tbls of flour. I also use 2 percent milk but I use 2 cups instead of 2.5. Turns out perfect everytime!"

MY REVIEW
vin2242_il User ID: 283262 171501
Reviewed Jan. 29, 2008

"DDIL made this for supper last night and it is the best I have ever tasted.

 Thanks
Viny"

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