An easy, homemade turkey breakfast sausage turns the calorie and fat-laden original into this deliciously healthy, 21 Day Fix sausage gravy. A southern staple that you're going to have to taste to believe.
Have you ever wished that you could eat sausage gravy every single day without gaining a million pounds? Ok, wish granted. Now if I could only figure out how to give you a million dollars, then we'd really be in good shape, am I right?! Anyway, I am SOOO excited for you guys to try this recipe. It's seriously going to blow your freaking minds. Who would've thought that you could have sausage gravy while on the 21 Day Fix? Well, I guess I did. Or at least I hoped. Really, really hard. I mean, who doesn't LOVE sausage gravy? I'm someone who really appreciates the taste of healthy food, but still, SG (we can just call it SG now, right?) is pretty high on my list of loves. It's also my husband's favorite breakfast food of all time (he orders it every single time we're out to breakfast, no matter what restaurant we're in) and even he couldn't believe this recipe. This is not some bogus sausage gravy lite or something. Uh uh, this tastes like the real deal. Oh, and because this uses the simplest ever homemade turkey breakfast sausage, you know exactly what's in it (no surprise, unpronounceable ingredients here!). Honestly, I even surprised myself with this one, though admittedly, this version was not my first attempt 🙂
There are a couple of tricks to make this taste like regular ol' sausage gravy though. If you've checked out my Sausage and Egg Breakfast Casserole post, you already have some of this info, but I'll just reiterate for those of you who haven't yet read all about that deliciousness. Here are the deets:
The first and MOST important thing (not doing this is really what made my early versions of this recipe unsuccessful, so don't skip it) is actually a really simple one. Mix everything together. I know, it seems so obvious, but just throwing the turkey in the pan and sprinkling the seasoning on top just doesn't work. Oh well. It's an easy, if yucky (yes, I know, I'm a big baby), thing to do and really only takes an extra few seconds. So, no big.
Turn this ↑ ...
into this ↓.
The second tip to making this taste like regular sausage is actually about the texture. When you brown sausage in a pan, it automatically breaks up into pretty small pieces. It's probably because of all of the fat that's in it melting away, but in any case, turkey doesn't really do that. It wants to clump together in decent sized clusters, so your job is to use your trusty spatuler (did you get that Spongebob reference? Hazards of mommyhood) to break up the clumps into smaller pieces. You probably would have had to do this at least a little bit with regular sausage anyway, so again, no big deal.
After that's done, then you're just going to sprinkle in your flour...
Then whisk in your almond milk (make sure it's plain and not vanilla!)...
Until it looks like this, then it'll come to a bubble and thicken. Add some extra black pepper if you like and devour!
Now, I know what you're thinking: now that I have this awesome sausage gravy recipe, what the heck am I going to smother with it? These crazy delicious savory waffles would be amazing or even some easy roasted breakfast potatoes. And hey, if you topped everything off with a couple of over-easy eggs, I really couldn't blame you one bit.
If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 1 pound of ground turkey, I used 99% fat-free turkey breast here
- 1 Tbs sage
- ½ teaspoon salt
- as much black pepper as you'd like (I used probably 6 cranks from my pepper mill or so)
- ½ teaspoon garlic powder
- 1 tbs maple syrup
- ¼ teaspoon fennel seed, crushed a bit with your fingers or with a garlic twist (see below)
- ½ teaspoon nutmeg
- 1 Tbs coconut oil
- ¼ cup whole wheat pastry flour
- 2 cups plain unsweetened almond milk
- more black pepper, for seasoning
- To the ground turkey, add the next 7 ingredients (through nutmeg) and thoroughly mix together.
- In a large non-stick skillet, heat the coconut oil to medium-high heat, then brown the turkey mixture until full cooked through, breaking it up into little pieces with your spatula as it cooks.
- Once the turkey is fully cooked, sprinkle the flour over it, mix the flour with the turkey in the pan and cook for a minute or two to cook the flour some.
- Next, whisk in your almond milk and let it come to a bubble to thicken. Every few minutes, give it a whisk to distribute the flour and keep it from sticking or burning. Once the liquid has thickened (note: it will continue to thicken some as it cools), check your seasoning, you'll likely need a bit more black pepper, add as needed.
21 Day Fix Container Counts per Serving: ½ Red, ½ teaspoon oil, ⅓ teaspoon maple syrup
Weight Watchers Freestyle Points: 2
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Nutrition Information:Yield: 8 Serving Size: ⅓ cup
Amount Per Serving: Calories: 102Total Fat: 3g