Shortcut Turkey Sausage Gravy Food

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.

PANCETTA-SAGE TURKEY WITH PANCETTA-SAGE GRAVY

Steps:

• For pancetta-sage butter:
• With machine running, drop garlic down feed tube of processor and chop. Add pancetta. Pulse to chop finely. Add all remaining ingredients. Pulse blending to coarse paste. Transfer to small bowl. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
• For turkey:
• Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons pancetta-sage butter. Starting at neck end, slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread remaining butter over thighs, drumsticks, and breast meat under skin. Fill main cavity with herb sprigs. Tie legs loosely to hold shape. Tuck wing tips under.
• Place turkey on rack set in large roasting pan. Rub turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan.
• Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices run into pan. Transfer turkey to platter. Tent with foil; let rest at least 30 minutes (temperature will rise 5 to 10 degrees). Reserve pan.
• For gravy:
• Scrape juices and browned bits from roasting pan into large glass measuring cup. Spoon off fat. Reserve 2 tablespoons. Heat 2 tablespoons reserved fat in large saucepan over medium-high heat. Add pancetta; sauté until beginning to crisp, about 5 minutes. Add shallots; sauté 1 minute. Reduce heat to medium. Add flour; whisk until golden, about 4 minutes. Whisk in 3 cups stock, wine, and degreased pan juices. Bring to boil, whisking. Cook to desired consistency, about 5 minutes. Whisk in rosemary and sage; season to taste with salt and pepper.

BISCUIT AND SAUSAGE GRAVY CASSEROLE

Steps:

• Open the cans of biscuits. You're going to cut each biscuit into quarters.
• Preheat your oven to 400 degrees. Spray a 13x9 inch baking dish with non-stick spray.
• In a single layer, place HALF of the cut biscuits on the bottom of the baking dish.
• Bake in oven for 10 minutes. This will help the bottom of the casserole not be soggy once the whole dish is baked.
• While the biscuits are prebaking, brown one pound of spicy turkey breakfast sausage (or use your favorite breakfast sausage) in a large skillet.
• If you're using turkey sausage, there may not be enough grease drippings to make the gravy so I usually add 4 tablespoons of butter to the pan once the sausage is cooked, add the the butter, 1/2 teaspoon garlic powder, salt and pepper to taste. Combine well and let it cook a minute or two. If there is enough drippings, don't add the extra butter!
• Slowly add 2 1/2 cups of milk while continuing to mix the gravy so that there will be no floury lumps. Let it come to a boil and get thick while still stirring for about 5 minutes.
• Add 2 cans (10.5 ounces) of cream of mushroom soup, 1 teaspoon Worcestershire Sauce, and stir to combine. Let the sausage gravy heat through and then pour over the prebaked biscuits.
• Top the casserole with the remaining unbaked biscuit pieces in a single layer.
• Bake in oven for 15 - 20 minutes or until biscuits are golden brown and gravy is bubbly. Remove from oven and serve.

TURKEY SAUSAGE BREAKFAST GRAVY

Steps:

• In a mixing bowl, combine the turkey, salt, rubbed sage, black pepper, onion powder, garlic powder and red pepper flakes. Use a fork to mix until combined.
• Meanwhile, heat olive oil in a large deep sided skillet over medium-high heat. Add in the turkey breakfast sausage. Using a wooden spatula, break the meat up into small crumbles.
• Cook until the meat is no longer pink and is browned. Sprinkle in flour, stir and cook until absorbed.
• Pour in the milk stir and bring to a low boil. Reduce the heat to low and continue stirring until thickened. Season with kosher salt and black pepper to taste.
• Spoon turkey sausage gravy over biscuits with extra black pepper.

PROPER TURKEY GRAVY

Steps:

• Put the onions and carrot in a large pan with the turkey neck (optional). Pour in stock and simmer for 1 hr. Strain to remove the vegetables and turkey, then return the liquid to the pan. (For a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.)
• Blend the flour with the white wine or water, then blend this into the stock, stirring over the heat until thickened. Cool, then chill. Will keep for several days or freeze for 1 month. Thaw in the fridge a day ahead. Heat in a pan until piping hot, then add the juices from the turkey and season to taste.

COUNTRY SAUSAGE GRAVY

Steps:

• Add the pork sausage to a skillet and cook over medium heat, breaking it into chunks as you stir, until it is cooked through. Do not drain the fat from the skillet.
• Add the butter and flour to the skillet with the pork. Continue to stir and cook for about 2 minutes more.
• Whisk the milk into the skillet, making sure to dissolve all the browned bits off the bottom of the skillet as you whisk. Continue to stir and cook until the milk begins to simmer lightly, at which point it will thicken into a nice gravy (5 minutes).
• Season the gravy with red pepper, freshly cracked black pepper, garlic powder, and salt. Serve over biscuits or your favorite starchy breakfast item.

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.