Turkey Sausage Gravy Recipe

Ground turkey sausage: This is the main protein for the gravy, providing a leaner alternative to traditional pork sausage.

All-purpose flour: Used to thicken the gravy, creating a smooth and creamy texture.

Milk: Adds creaminess and helps to create the gravy base.

Salt: Enhances the overall flavor of the gravy.

Black pepper: Adds a touch of heat and depth to the dish.

When cooking the turkey sausage, make sure to break it up into small crumbles as it browns. This ensures an even distribution of the meat throughout the gravy. Additionally, when adding the flour, sprinkle it evenly over the sausage and stir continuously to avoid lumps. Gradually whisking in the milk helps to create a smooth, creamy texture. Adjust the salt and black pepper to your taste, keeping in mind that the sausage may already be seasoned.

• ground turkey sausage - Substitute with ground chicken sausage: Ground chicken sausage has a similar texture and flavor profile, making it a suitable alternative.

• ground turkey sausage - Substitute with ground pork sausage: Ground pork sausage offers a richer flavor and can be used if you prefer a more traditional sausage taste.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent, though you may need to adjust the quantity slightly.

• all-purpose flour - Substitute with gluten-free flour: For those with gluten intolerance, gluten-free flour provides a similar thickening effect without the gluten.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used for a dairy-free option, though it may slightly alter the flavor.

• milk - Substitute with half-and-half: Half-and-half will make the gravy richer and creamier.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, but use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma, making it a good alternative.

• Allow the turkey sausage gravy to cool to room temperature before storing. This prevents condensation and helps maintain the texture and flavor.

• Transfer the cooled gravy into an airtight container. For best results, use a container that fits the amount of gravy you have to minimize air exposure.

• Label the container with the date to keep track of its freshness. Turkey sausage gravy can be stored in the refrigerator for up to 3-4 days.

• To freeze, pour the cooled gravy into a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top of the container or bag to allow for expansion as it freezes.

• If using a freezer bag, lay it flat in the freezer to save space and ensure even freezing. This also makes it easier to stack multiple bags.

• For reheating, thaw the frozen gravy in the refrigerator overnight. Once thawed, pour it into a skillet or saucepan and heat over medium-low heat, stirring occasionally until warmed through.

• If the gravy appears too thick after reheating, add a splash of milk or chicken broth to reach the desired consistency. Stir well to combine.

• Avoid reheating the gravy multiple times as this can affect its texture and flavor. Reheat only the portion you plan to use.

• For added flavor, consider adding a pinch of fresh herbs like parsley or thyme when reheating. This can enhance the taste and freshness of the gravy.

• Serve the reheated turkey sausage gravy over freshly baked biscuits or toast for a comforting and delicious meal.

• For a quick and easy method, use the microwave. Place the turkey sausage gravy in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating. If needed, continue heating in 30-second intervals until hot.

• If you prefer a more traditional approach, reheat the gravy on the stovetop. Pour the leftover gravy into a saucepan and warm over medium-low heat. Stir frequently to prevent sticking and ensure even heating. If the gravy is too thick, add a splash of milk or broth to reach the desired consistency.

• For a creamy and smooth texture, use a double boiler. Place the gravy in the top part of the double boiler and heat over simmering water. Stir occasionally until the gravy is thoroughly warmed. This gentle method helps prevent the gravy from separating or becoming too thick.

• If you have an oven, preheat it to 350°F (175°C). Transfer the gravy to an oven-safe dish, cover with aluminum foil, and bake for about 15-20 minutes or until heated through. Stir halfway through the reheating process to ensure even warmth.

• For a quick fix, use an immersion blender. Pour the gravy into a pot and heat over medium-low heat. Use the immersion blender to blend the gravy while it heats, ensuring a smooth and even texture. This method is particularly useful if the gravy has separated or become lumpy.

• Skillet: A large, flat-bottomed pan used for cooking the turkey sausage evenly over medium heat.

• Spatula: A tool for stirring and breaking up the sausage as it cooks.

• Measuring cups: Used to measure out the milk accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Whisk: Essential for gradually whisking in the milk and ensuring a smooth gravy.

• Wooden spoon: Useful for stirring the flour into the sausage and combining ingredients.

• Stove: The heat source for cooking the sausage and thickening the gravy.

• Serving spoon: For ladling the gravy over biscuits or toast.

• Cutting board: A surface to rest the cooked sausage if needed.

• Knife: For any additional prep work, such as chopping herbs if desired.

Pre-cook the sausage: Cook the turkey sausage ahead of time and store it in the fridge. This way, you can quickly reheat it when you're ready to make the gravy.

Use a whisk: Using a whisk instead of a spoon helps to combine the flour and milk faster, ensuring a smooth gravy without lumps.

Measure ingredients in advance: Measure out the flour, milk, salt, and black pepper before you start cooking. This streamlines the process and reduces prep time.

Double the recipe: Make a larger batch of gravy and freeze the extra. This way, you have a quick meal ready for future use.