Biscuits with Turkey Sausage Gravy

Name: Biscuits with Turkey Sausage Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Comfort Food Breakfast Recipes, Comfort Food Recipes
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

“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!”

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

Directions

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

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

Originally published as Biscuits and Turkey Sausage Gravy in Simple & Delicious January/February 2008

Reviews

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Average Rating:

tiffany3828

Sep 25, 2011

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!
vin2242_il

Jan 29, 2008

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