Skinny Turkey Sausage Gravy 16 servings 1/2 teaspoon seasoned salt 2 teaspoons ground black pepper 1 lb. Italian turkey sausage 1/3 cup white whole-wheat flour 3 cups unsweetened almond milk

Skinny Turkey Sausage Gravy

You had me at turkey sausage gravy.

You know what I’m so often frustrated by? This idea that eating healthy means sacrificing taste. It’s so painful. I’ll be brunching somewhere, maybe on vacation, and the couple next to us will be mulling over the menu, and the husband will say to his wife, “Hun, you know, I hear you and I see you. But dieting just isn’t for me. Some people have what’s called will power. You know, I’m envious of that. I wasn’t born with it, it’s not what God made me up of. So let’s just order the gravy and biscuits. And the pancakes. And the waffles. Because like I said, dieting just isn’t for me. I don’t have what the people call ‘will power.’ By the way, you in the mood for bacon?”

Okay, maybe it’s not so drawn out. Maybe it’s just a simple, “Hmm fruit plate or banana nut muffin?” But you know what’s also simple? Replacing beef with turkey when making sausage gravy. Replacing butter with yogurt when making biscuits. I’m not talking about you and me running around in your kitchen, messing with complicated things like yeast and blenders (lol, I don’t care what people see. They’re totally complicated and annoying until you get used to them). Eating well can be easy and it can taste good. Like turkey sausage gravy. Skinny Turkey Sausage Gravy by Skinny Girl Standard, a low-calorie food blogSkinny Turkey Sausage Gravy by Skinny Girl Standard, a low-calorie food blog

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When cooking turkey sausage gravy, I have to admit: I am head-over-heels in love with this copper turkey ladle. Copper everything is literally taking over my kitchen. Also, this gravy boat and warming base is of utmost convenience, right? And finally, how obsessed are you with those salt & pepper shakers?

Skinny Turkey Sausage Gravy by Skinny Girl Standard, a low-calorie food blogSkinny Turkey Sausage Gravy by Skinny Girl Standard, a low-calorie food blogSkinny Turkey Sausage Gravy by Skinny Girl Standard, a low-calorie food blog

Skinny Turkey-Sausage Gravy

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 16

Serving Size: 1/4 Cup

Calories per serving: 96

Ingredients

  • 1 lb. Italian turkey sausage (I used Jennie O's Lean Turkey Breakfast Sausage Roll - Mild, about 1,320 calories.)
  • 1/3 cup white whole-wheat flour (133 calories)
  • 3 cups unsweetened almond milk, more if necessary (90 calories)
  • 1/2 teaspoon seasoned salt
  • 2 teaspoons ground black pepper

Instructions

  1. Using your fingers, crumble turkey sausage into pieces resembling ground beef on stove-top. Cook on medium heat until meat is no longer pink.
  2. Reduce heat to medium-low and add in half of flour, stirring frequently until all flour has dissolved. Add remaining flour, a little at a time. Allow turkey to cook for another minute.
  3. Pour in milk, 1 cup at a time. Stir well. Milk will start to turn brown, resembling gravy, the longer the you cook it. Prepare to cook gravy for approximately 10 minutes. If your gravy ever becomes too thick, add additional milk in increments of 1/4 cup.
  4. Add in seasoning and ground pepper. This may need to be adjusted, as even unsweetened almond milk is relatively sweet.
  5. Serve with my Greek Yogurt Biscuits
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http://www.skinnygirlstandard.com/2014/04/21/turkey-sausage-gravy-oh-my/
Skinny Turkey Sausage Gravy by Skinny Girl Standard, a low-calorie food blogSkinny Turkey Sausage Gravy by Skinny Girl Standard, a low-calorie food blogSkinny Turkey Sausage Gravy by Skinny Girl Standard, a low-calorie food blogSkinny Turkey Sausage Gravy by Skinny Girl Standard, a low-calorie food blogMake my Skinny Greek Yogurt Biscuits.

9 Comments on Skinny Turkey Sausage Gravy

  1. Nicole Hill
    September 17, 2016 at 11:53 pm (1 year ago)

    I am such a huge fan of this recipe!! Thank you!!

    Reply
    • Jordan
      October 18, 2016 at 3:18 am (1 year ago)

      Yay! Thanks Nicole. You are so sweet.

      Xoxo,
      Jordan

      Reply
  2. Tracy
    March 28, 2017 at 8:51 pm (7 months ago)

    Can you freeze left over gravy or half of recipe?

    Reply
    • Jordan
      March 30, 2017 at 8:13 pm (7 months ago)

      Tracy,
      I sure have! I would use it within a couple weeks and make sure you package it well.

      Hope this helps,
      J

      Reply
  3. Tracy
    March 28, 2017 at 8:52 pm (7 months ago)

    Can I freeze half of the gravy for future use?

    Reply
    • Jordan
      June 5, 2017 at 7:35 pm (5 months ago)

      Yes you can! Make sure it thaws for a while before cooking so the turkey isn’t tough. I also wouldn’t freeze beyond a couple months.

      Reply
  4. Melissa
    June 2, 2017 at 10:10 pm (5 months ago)

    What can I use instead of Almond milk? My husband is alergic.

    Reply
    • Jordan
      June 5, 2017 at 7:36 pm (5 months ago)

      Any other milk – including skim, cashew, coconut – should work fine!

      Reply
  5. William Knowles
    August 11, 2017 at 9:25 pm (2 months ago)

    Can I use almond flour

    Reply

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