Can I make the gravy ahead of time?

Absolutely. The gravy can be made up to two days in advance. Store it in the fridge and reheat gently on the stove or in the microwave, whisking in a bit of milk if needed to keep it creamy.

What if my gravy is too thick or too thin?

No worries! If your gravy is too thick, simply add a bit more milk until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for an extra minute or two, stirring constantly.

Is it possible to make this recipe dairy-free?

Yes! Use your favorite unsweetened non-dairy milk (like oat or almond) and a plant-based butter if you make biscuits from scratch. The texture and taste will still be wonderfully comforting.

Can I use gluten-free biscuits or flour?

Definitely. Swap in a 1:1 gluten-free flour for the gravy and use store-bought or homemade gluten-free biscuits—the result will be just as delicious.

Turkey Gravy and Biscuits Recipe

Description

This delicious Turkey Gravy and Biscuits recipe features fluffy buttermilk biscuits topped with a creamy, flavorful turkey sausage gravy made with savory spices. Perfect for breakfast or brunch, it’s a comforting meal that’s easy to prepare in under 30 minutes.

Ingredients

Units Scale

Biscuits

1 can Buttermilk Jumbo Biscuits (8 biscuits)

Turkey Gravy

1 lbs. Jennie-O Lean Turkey Sausage
2 1/2 cups whole milk
1/4 cup all-purpose flour
1/2 tsp. ground nutmeg
1/2 tsp. smoked paprika
1/4 tsp. salt
1/4 tsp. fresh cracked pepper
1/8–1/4 tsp. cayenne pepper (optional, for extra spice)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Bake Biscuits – Preheat your oven according to the instructions on the canned biscuit packaging. Place biscuits on a baking sheet and bake as directed, typically until golden brown.
Brown the Turkey Sausage – While biscuits are baking, add the Jennie-O lean turkey sausage to a skillet over medium heat. Cook, breaking the sausage into small pieces as it browns.
Add Seasonings – When the sausage is almost cooked through, add the ground nutmeg, smoked paprika, salt, and fresh cracked pepper. (If desired, also add cayenne pepper for extra spice.) Stir well to evenly coat the sausage.
Add Flour – Sprinkle 1/4 cup all-purpose flour over the sausage and mix thoroughly to coat. Cook for a minute until the flour is no longer white and has been absorbed.
Add Milk and Thicken Gravy – Gradually pour in the whole milk while whisking continuously to avoid lumps. Bring the mixture to a boil, then reduce to a simmer. Continue whisking as the gravy thickens to your desired consistency.
Serve – Remove biscuits from the oven and slice in half. Top each biscuit with approximately 1/2 cup (about 100 grams) of sausage gravy and serve immediately.

Notes

Nutritional information is an estimate and may vary based on substitutions.
Pork sausage can be substituted for turkey sausage if desired.
Cayenne pepper is optional and can be adjusted based on your spice preference.
Gravy thickens as it cools, so adjust consistency with more milk if needed.

Nutrition

Serving Size: 1/2 cup gravy + 1 biscuit (about 200g)
Calories: 311
Sugar: 5g
Sodium: 720mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 14g
Cholesterol: 35mg