Sausage Gravy and Grits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Gravy Ingredients:1/2 lb ground turkey, 93% lean1 tsp. olive oil1 tbsp. flour1 cup 1% milk1/2 tsp Ground sage1/2 tsp. paprika1/8 tsp. cinnamonSalt and Pepper, to tasteGrits:1 1/2 cups water1/3 cup plus 2 tbsp. grits (quick cooking or regular, whichever)1 pat butterSalt1/4 cup shredded low-fat cheddar cheese, optional (add 40 calories per serving -- it's NOT included in the cal. count)
1.) Get the water boiling in a small saucepan while you make the sausage gravy.
2.) Brown the turkey in a large skillet over medium heat, breaking it up into smaller chunks as it cooks. Sprinkle the sage, paprika, cinnamon and salt over the cooking turkey.
3.) When the meat is nicely browned, drizzle the olive oil over it so that the pan is lubricated for the next step.
4.) Combine the flour and milk together (either with a whisk, or shake it up together in a jar or tupperware), then pour over the browned turkey. Stir to integrate with the meat and oil. Turn the heat to medium-low, and allow the gravy to come to a simmer.
5.) Right about now, the water should be boiling. Whisk in the grits and salt, then drop the heat to super-low and cover. Stir occasionally to keep the grits from sticking. They're done when they're thickened up, with a pudding-like consistency. If you want cheese, add it after it's cooked.
6.) When the gravy is simmering, turn off the heat and put in as much pepper as you like and any extra salt.
7.) Serve the hot gravy over a dish of grits with a side of collard greens or any other favorite vegetable!
Makes 2 servings of 3/4 cup grits and 1 cup gravy.
Number of Servings: 2
Recipe submitted by SparkPeople user BTVMADS.
2.) Brown the turkey in a large skillet over medium heat, breaking it up into smaller chunks as it cooks. Sprinkle the sage, paprika, cinnamon and salt over the cooking turkey.
3.) When the meat is nicely browned, drizzle the olive oil over it so that the pan is lubricated for the next step.
4.) Combine the flour and milk together (either with a whisk, or shake it up together in a jar or tupperware), then pour over the browned turkey. Stir to integrate with the meat and oil. Turn the heat to medium-low, and allow the gravy to come to a simmer.
5.) Right about now, the water should be boiling. Whisk in the grits and salt, then drop the heat to super-low and cover. Stir occasionally to keep the grits from sticking. They're done when they're thickened up, with a pudding-like consistency. If you want cheese, add it after it's cooked.
6.) When the gravy is simmering, turn off the heat and put in as much pepper as you like and any extra salt.
7.) Serve the hot gravy over a dish of grits with a side of collard greens or any other favorite vegetable!
Makes 2 servings of 3/4 cup grits and 1 cup gravy.
Number of Servings: 2
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 374.7
- Total Fat: 13.9 g
- Cholesterol: 91.5 mg
- Sodium: 558.0 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 0.8 g
- Protein: 29.1 g