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.
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?
- 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
- Using your fingers, crumble turkey sausage into pieces resembling ground beef on stove-top. Cook on medium heat until meat is no longer pink.
- 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.
- 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.
- Add in seasoning and ground pepper. This may need to be adjusted, as even unsweetened almond milk is relatively sweet.
- Serve with my Greek Yogurt Biscuits