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 🙂
📖 Recipe
21 Day Fix Sausage Gravy
Ingredients
- 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
Instructions
- 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.
Notes
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: â…“ cupAmount Per Serving: Calories: 102Total Fat: 3g
Lee says
I'm trying to keep away from carbs...I normally use xanthum gum vice flour to thicken soups, sauces, and gravies. Think that would work here?
Stephanie says
Hmm... I've personally only used xanthan gum in dressings, so I'm honestly not super experienced with it to say for sure. If you give it a go, I'd love to hear how it goes!
Laura Erickson says
This is so good! My family is from Lousiana and I learned how to make sausage gravy from my mom. We always add a little Tony Chachere's to the gravy or in the meat and it just gives a little extra pizzazz! Additionally, if you've never tried honey on your biscuits and gravy, you're missing out 😉
Stephanie says
OMG - how have I never put honey on my biscuits and gravy?! Doing that next time for sure!! So glad you liked this recipe!
Sallie Adelman says
Stephanie, can this sausage gravy be frozen?
Stephanie says
I've never frozen it, but I think it would freeze fine!
Melinda says
Hi, just wondering if I just have regular whole wheat flour, does that make a difference? Your recipe calls for whole wheat PASTRY flour.
Stephanie says
Hi! I think regular whole wheat flour would work fine in this recipe!
Lindsey says
I have never left a comment before on a recipe I have made and I just HAD to for this one! It really is THAT good and so simple to make. I upped the pepper to give this a little kick and it was perfect. Thank you for this recipe! It's an absolute keeper!
Stephanie says
Ah! Lindsey, you made my day! Thank you so much for leaving this comment!! I'm thrilled that you loved it! I like lots of pepper in mine too 😉
BRI says
What would the container count/ portion size for the cauliflower biscuts be?
Stephanie says
I would probably call each one 1/2 Green, and 1/4 Blue. More blue if you use cheese instead of the nutritional yeast 🙂
Shawnee says
Just made this and it really is fantastic!! I'm gluten free and the Bob's Red Mill cup for cup worked just great, and I made it FODMAP friendly by leaving out the garlic powder and adding a little garlic oil once it was thickened. I also added a couple drops of liquid smoke for a little extra pop. Recommend using a fork to help break up the turkey. Recipe is stellar! Thank you!!
Stephanie says
I'm so glad you liked it, Shawnee!! This recipe is on repeat at our house ? Your adjustments sound great, I might have to try it with a little liquid smoke next time!
Laura says
Have you tried using a different flour like coconut?
Stephanie says
Hi, Laura! No, I haven't. If you do try coconut flour, just keep in mind that you'll need substantially less as it absorbs a lot more liquid than other flours. I can't say exactly how much since I haven't tested it though.
Katie says
Wondering if I could substitute a different milk? I am a skim drinker. Wasn't sure if it would change taste/texture...
Stephanie says
You can definitely use skim without any flavor/texture issues. Just an FYI though, using skim instead of almond milk will increase the calories (with skim 116 calories) and the yellows per serving (it would now be 1/3 of a yellow instead of 1/4). Not a huge difference, just wanted to let you know!
Ashley says
So I grew up in the south where biscuits and sausage gravy was a staple for sunday brunch. I haven't had sausage gravy in YEARS thanks to how fattening it is (but oh so yummy!!) until yesterday when I made this.....holy crap!!! It's freaking delish!!! I seriously felt like I was back in my grandmothers kitchen eating her recipe! Thank you so much for making this possible!
Stephanie says
Thanks, Ashley! What an amazing compliment coming from a southerner like you! You seriously made my day, I'm so glad you loved it 😉
Brittany says
Hello this sound like an amazing recipe I can't wait to make it for the container count which container would you measure it with?
Thank you God bless
Stephanie says
Thanks, Brittany! You can measure each serving in a blue container 🙂
Meghan | Fox and Briar says
Oh my goodness, I LOVE sausage gravy. I hardly ever eat it though, mostly due to the calorie content. I love that you made a healthy and delicious version of it! Pinning!
Stephanie says
Thanks, Meghan! Here's to sausage gravy anytime you want it!
Amanda says
So one of my favorite things that i used to eat all the time is a simple plain scone slathered in butter. But, uh, this poured over the scone would prreeetttyyy much make it the greatest thing ever. And needs to happen this saturday. After yoga. Yeah. Its happening.
Stephanie says
Yeah!! That sounds so great on a scone! We've basically been eating it for days and can't get enough. We even had it for dinner last night!
Michelle says
Many of your foods call for almond milk, but my son is allergic to tree nuts. Is there anything to substitute?
Stephanie says
Hi, Michelle! If he can have coconut, unsweetened coconut milk beverage (the kind in a carton and not in a can) could be used, unsweetened soy milk, or low-fat cows milk. If cows milk is used, however the counts for the 21 Day Fix will be different if you're following that plan. Hope this helps!