Turkey Sausage Gravy

There’s something comforting about starting the day with a plate of warm, savory gravy spooned generously over soft, flaky biscuits. But sometimes, mornings are rushed, or dinner calls for something hearty and quick. That’s where this turkey sausage gravy comes in. Rich, flavorful, and just a touch indulgent, it’s the kind of dish that makes the house smell amazing the minute it hits the stove.

What I love most about this recipe is its versatility. You can enjoy it for breakfast, of course, but it’s equally satisfying over mashed potatoes, roasted vegetables, or even a pile of buttery rice for a cozy dinner. And because it’s made with lean turkey sausage, it’s a lighter twist on the classic Southern sausage gravy without sacrificing any of the taste.

If you’ve ever wondered how to make sausage gravy that’s creamy, well-seasoned, and perfectly thickened, this recipe is your answer. I’ve tried plenty of versions over the years, but this one stands out as the best sausage gravy recipe I’ve made at home. It balances the savory, slightly spicy flavors of the sausage with a silky smooth gravy that clings beautifully to biscuits.

Even better, this turkey gravy is fantastic for meal prep. You can make a batch ahead of time, store it in the fridge, and reheat it when you need a comforting meal in minutes. It’s one of those dishes that keeps on giving, whether you’re enjoying it fresh or transforming it into leftover sausage gravy recipes for a quick and satisfying meal later in the week.

Why You’ll Love It

• Comfort in a bowl: There’s nothing like scooping up creamy, savory gravy with a warm biscuit, especially on a chilly morning or after a long day. It feels like a hug for your stomach.
• Quick and easy dinner option: This recipe doubles as one of those easy dinner recipes you can whip up in under 30 minutes, perfect for busy weeknights when you want something satisfying without a ton of fuss.
• Versatile and adaptable: Whether you want a classic breakfast plate, a hearty topping for mashed potatoes, or even a sauce for roasted veggies, this turkey sausage gravy handles it all.
• Make ahead and save time: You can make ahead turkey gravy and store it in the fridge or freezer, which means busy mornings or evenings don’t have to mean skipping flavor.
• Lean but flavorful: Using turkey sausage gives you that rich, comforting taste of Southern sausage gravy without feeling overly heavy, so you get all the indulgence with a lighter touch.

Ingredient List

For the Turkey Sausage Gravy:

• 1 pound ground turkey sausage
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (freshly cracked is best)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of cayenne pepper (optional, for a little kick)

For Serving:

• Flaky biscuits, split and warmed
• Chopped fresh parsley (optional, for garnish)

Ingredient Notes

• I always use Jimmy Dean turkey sausage for this—it adds so much flavor without being greasy.
• Don’t skip the butter! It’s key for that silky, smooth texture in the gravy.
• Using whole milk really makes a difference. It gives the gravy that rich, creamy consistency you want in a country sausage gravy.
• Flour is your thickening hero. Make sure to cook it with the sausage and butter for a minute or two to get rid of that raw taste.
• Freshly cracked black pepper adds a subtle punch you just can’t get from pre-ground pepper.

Kitchen Equipment Needed

• Large skillet or sauté pan – for browning the turkey sausage evenly. I love my heavy-bottomed skillet because it heats consistently.
• Wooden spoon or silicone spatula – perfect for stirring without scratching your pan.
• Measuring cups and spoons – to keep your seasoning and flour precise.
• Whisk – helps mix the flour and milk smoothly for a lump-free gravy.
• Ladle – makes serving over biscuits easy and mess-free.
• Serving plates or bowls – because, let’s be honest, presentation makes it taste even better.

Instructions

1. Brown the Turkey Sausage

• Place your skillet over medium heat and add the ground turkey sausage.
• Break it up with your wooden spoon or spatula as it cooks.
• Cook until fully browned and no pink remains, about 6–8 minutes.
  Pro Tip: Drain excess fat if needed to prevent the gravy from getting too oily.

2. Make the Roux

• Reduce the heat to medium-low and add the butter to the cooked sausage.
• Once melted, sprinkle in the flour.
• Stir continuously for 1–2 minutes until the flour is lightly golden and fragrant.
  Pro Tip: Stirring constantly prevents lumps and gives you that silky, smooth base for your gravy.

3. Add the Milk

• Slowly pour in the milk while whisking continuously.
• Keep whisking until the mixture is smooth and begins to thicken.
• Let it simmer gently for 3–5 minutes, stirring occasionally, until the gravy reaches your desired consistency.
  Pro Tip: If the gravy gets too thick, add a splash more milk and whisk to loosen it up.

4. Season the Gravy

• Add salt, black pepper, garlic powder, onion powder, and a pinch of cayenne if you like a little heat.
• Taste and adjust seasonings as needed.

5. Serve Warm

• Spoon the hot turkey sausage gravy over warm biscuits.
• Sprinkle with chopped parsley if desired for a fresh, colorful touch.

Pro Tip: This gravy also works beautifully over mashed potatoes, roasted veggies, or even your favorite breakfast casserole if you’re transforming it into leftover sausage gravy recipes.

Tips and Tricks for Success

• Keep the heat moderate: Cooking the roux and gravy over medium to medium-low prevents burning and keeps the texture silky.
• Whisk continuously: Especially when adding the milk, to avoid lumps and ensure a smooth gravy.
• Taste as you go: Adjust salt and pepper gradually; sausage seasoning can vary by brand.
• Use fresh spices: Freshly cracked black pepper and a pinch of cayenne elevate the flavor more than pre-ground options.
• Serve immediately: Gravy thickens as it cools, so serve it hot over biscuits or other dishes for the best experience.

Ingredient Substitutions and Variations

• Sausage: Ground pork or chicken sausage works if you don’t have turkey on hand.
• Milk: Whole milk can be swapped with 2% or even unsweetened almond milk for a lighter version.
• Butter: Olive oil or ghee can replace butter if you want a dairy-free option.
• Spices: Add smoked paprika or a dash of hot sauce for a different flavor profile.
• Thicker gravy: Use an extra tablespoon of flour for a more substantial, country-style sausage gravy.

Serving Suggestions

• I love serving this turkey sausage gravy over freshly baked biscuits for a classic breakfast or brunch—it’s pure comfort in every bite.
• Spoon it over mashed potatoes for an easy, cozy dinner that feels indulgent but comes together quickly.
• Drizzle it on roasted vegetables like carrots, broccoli, or green beans to add a savory, hearty twist.
• Use it as a topping for scrambled eggs or an omelet for a rich, flavorful breakfast that keeps you full longer.
• Try it over rice or grits for a Southern-inspired twist that’s perfect for a warming weeknight meal.

Storage and Reheating Instructions

• Refrigerate: Store leftover gravy in an airtight container for up to 4 days.
• Freeze: Freeze in a freezer-safe container for up to 3 months—great for make ahead turkey gravy.
• Reheat on the stove: Warm gently over low heat, stirring frequently to prevent separation.
• Microwave: Reheat in short intervals, whisking between each to keep it smooth.
• Adjust consistency: Add a splash of milk while reheating if the gravy has thickened too much.

Frequently Asked Questions

Can I make this gravy ahead of time?

Absolutely! You can make ahead turkey gravy and store it in the fridge for up to 4 days or freeze it for up to 3 months. Just reheat gently before serving.

Can I use pork or chicken sausage instead of turkey?

Yes! Ground pork or chicken sausage works perfectly. Just adjust the seasonings to your taste.

How do I prevent lumps in my gravy?

Whisk continuously while adding the milk and make sure your flour is fully cooked with the butter and sausage first. This ensures a smooth, creamy texture.

Can I make this dairy-free?

Yes. Swap the butter for olive oil or ghee and use unsweetened almond milk or another plant-based milk. The gravy will still be rich and flavorful.

How long does leftover sausage gravy last?

In the fridge, it keeps for about 4 days. If frozen, it’s best within 3 months. Always reheat gently and stir to bring back the creamy texture.

Can I make it spicier?

Definitely! Add a pinch of cayenne pepper or a dash of hot sauce while seasoning to give it a little extra kick.

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Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your favorite ways to serve turkey sausage gravy.