Sausage Turkey Fat Gravy
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.
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
- 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.
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
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