Turkey Sausage Gravy with Drippings – Rich, Flavorful & Easy Recipe

This turkey sausage gravy uses turkey drippings and broth for a savory, spoonable sauce. Serve it over mashed potatoes, roast turkey or warm biscuits; add a little cream at the end if you prefer a richer finish.

Ingredients for a smooth turkey sausage gravy roux

Choose low-sodium turkey broth so you can adjust the salt after adding the sausage and Worcestershire sauce. All-purpose flour thickens the measured turkey fat into a roux.

Turkey and sausage drippings can vary from one batch to the next. After cooking the sausage, measure the rendered fat and add enough turkey fat to make ¼ cup total. If you do not have enough, use a little butter or neutral oil to make up the difference.

Whisk the flour into the measured fat until bubbly and lightly golden, then add the broth gradually. If small lumps appear, keep whisking as the liquid comes to a simmer. Broth and sausage can be salty, so taste before adding salt.

When is the turkey sausage cooked?

Use a food thermometer: raw turkey sausage must reach 165°F (74°C). Browning alone does not confirm doneness. The USDA sausage guidance explains safe cooking temperatures.

Make ahead and reheat

Refrigerate gravy promptly in a shallow covered container at 40°F (4°C) or below and use within 3–4 days. When reheating, bring the gravy to a boil while stirring and check that the sausage reaches 165°F (74°C) throughout. Add a splash of broth if it thickens in the refrigerator. See the USDA guidance on leftovers.

Serving and variations

Spoon the gravy over warm breakfast biscuits, mashed potatoes or slices of roast turkey alongside sweet Southern candied yams and a crisp Pasta House salad. For a creamier texture, stir in the optional heavy cream at the end. The recipe notes also include a cornstarch alternative that uses a slurry instead of a flour roux.

Sausage Turkey Fat Gravy

Amanda S

A savory broth-based turkey sausage gravy made with measured turkey drippings and a simple flour roux. Serve it over biscuits, potatoes or roasted turkey.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 145 kcal

Equipment

• Large skillet
• Heatproof measuring jug or fat separator
• Slotted spoon
• Whisk
• Measuring Cups and Spoons
• Instant-read food thermometer
• Heat-safe spatula
• Clean plate

Ingredients

  

1x2x3x

• ½ pound raw turkey sausage
• up to ¼ cup reserved turkey fat add only enough to bring the measured sausage drippings to ¼ cup total; use butter or neutral oil if needed
• ¼ cup all-purpose flour
• 2 cups low-sodium turkey broth
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper freshly ground
• 1 tablespoon Worcestershire sauce
• salt to taste
• ¼ cup heavy cream optional
• ½ teaspoon dried thyme optional

Instructions

 

• Cook the raw turkey sausage in a large skillet over medium heat, breaking it into pieces. Check the thickest pieces with a food thermometer; the sausage must reach 165°F (74°C). Transfer it to a clean plate with a slotted spoon.
  
• Carefully pour the rendered sausage fat into a heatproof measuring jug. Add reserved turkey fat until you have ¼ cup combined fat; if needed, make up the difference with butter or neutral oil. Return the measured fat to the skillet, reserving any excess for another use.
  
• Whisk the flour into the fat over medium heat for 2–3 minutes, until bubbly and lightly golden. Do not let it burn.
  
• Gradually whisk in the broth until smooth. Return the cooked sausage to the skillet and stir in the garlic powder, onion powder, black pepper, Worcestershire sauce and optional thyme.
  
• Simmer gently for 5–10 minutes, stirring, until the gravy coats a spoon. If too thick, whisk in a little more broth; if too thin, simmer a little longer. Taste and add salt as needed. Stir in the optional cream at the end, if using, and serve hot.
  

Sausage Turkey Fat Gravy

Notes

Refrigerate leftovers in a covered shallow container within 2 hours at 40°F (4°C) or below. Use within 3–4 days. To reheat, bring the gravy to a boil while stirring and make sure the sausage reaches 165°F (74°C) throughout; thin with broth if needed.

Cornstarch alternative: Omit the flour. After cooking the sausage, use 1 tablespoon combined fat in the skillet and add the broth. Whisk 2 tablespoons cornstarch with ¼ cup cold water until smooth, then whisk into the hot broth. Bring to a boil while stirring and boil for 1 minute. Return the cooked sausage and seasonings to the gravy. For a gluten-free version, check all packaged ingredients.

Nutrition

Calories: 145kcal

Keyword turkey gravy with drippings, turkey sausage gravy

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