This is a simplified version of a Southern Living recipe, using turkey sausage instead of pork.  It turned out to be a wonderfully decadent dish, perfect for breakfast — or breakfast for dinner.


1 pound mild turkey breakfast sausage
1 tbs olive oil
5 tbs butter
1/4 cup all-purpose flour
1 cup heavy cream + 2 cups 1% milk or 3 cups 2% milk
1 tsp black pepper
1 can of refrigerated biscuits (8)
1 cup shredded cheddar

How I Made It:

Preheat the oven to 350 degrees. Spray a 9×9 casserole dish with cooking spray and set aside.

Cook the sausage in the olive oil over medium high heat, breaking it up as it cooks so you have small to medium size crumbles.  When the sausage is cooked through, remove it from the pan with a slotted spoon and set it aside on a plate lined with paper towels. Because you are using turkey sausage, there is very little grease. Don’t worry, it’s enough to flavor the gravy.

Melt the butter in the skillet. Add the flour and whisk continuously for two minutes, gently scraping the brown bits up and into the roux.  Whisk the milk into the roux and bring to a boil, whisking continuously.  Cook for 3 minutes, then stir in the pepper and sausage crumbles. Remove the sausage and gravy from the heat.

Cut the uncooked biscuits in half. Place eight biscuit halves in the bottom of the casserole dish.  Cover with half the sausage gravy. Add the cheese in an even layer, then top with the rest of the sausage and gravy.  Top the casserole with the remaining biscuit halves.

Place the casserole dish on a baking sheet (it will bubble over) and then bake it in the center of the oven for 40 minutes.  You might cover it after 20 minutes so that your biscuits don’t get to hard and brown.

Serve immediately.

How It Turned Out:


Biscuits & Gravy