Sausage Gravy and Cheesey Grits
- Number of Servings: 4
Ingredients
Gravy:~2 pats butter~12 oz. 99% lean ground turkey~3 tbsp. flour~1 1/2 cups milk~1 tsp. poultry seasoning or ground sage~1/4 tsp. chili powder~Salt and black pepper to tasteGrits:~3/4 cup plain corn grits; NOT the quick-cook kind~3 cups water~2 oz. shredded low fat cheddar cheese (I use Cabot's 50% light)
~Melt one of the pats of butter in a large, deep, non-stick skillet over medium heat. When it's just starting to foam, add the turkey. Brown the meat, breaking it up into smaller chunks as it cooks. It will need to be stirred often to prevent sticking, since it's such a lean meat.
~While the meat browns, boil the water in a 1 or 2-qt. sauce pan.
~In a mason jar, shake together 1/2 cup of the milk with the 2 tbsp. of the flour. Make sure the flour is fully incorporated, with no flour stuck to the bottom; this will ensure a smooth gravy!
~Push the browned turkey to the edges of the pan. Melt the second pat of butter and whisk in the remaining 1 tbsp. of flour. Let this turn just a tiny bit golden, then whisk in the milt-flour mixture. Stir to combine, then add the sage, salt, pepper, and chili powder.
~Turn the heat to medium-low and allow the gravy to slowly come to a boil, stirring often. Once it's bubbly, turn off the heat and allow to thicken for 2-3 minutes.
~Whisk the grits into the boiling water, then turn the heat down to VERY LOW. Cover the pot and allow the grits to cook, stirring occasionally, for 10-12 minutes, or until creamy. Add the cheese and salt to the grits.
To serve: ladle 3/4 cup of grits into bowls and top with 3/4- cup of sausage gravy. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
~While the meat browns, boil the water in a 1 or 2-qt. sauce pan.
~In a mason jar, shake together 1/2 cup of the milk with the 2 tbsp. of the flour. Make sure the flour is fully incorporated, with no flour stuck to the bottom; this will ensure a smooth gravy!
~Push the browned turkey to the edges of the pan. Melt the second pat of butter and whisk in the remaining 1 tbsp. of flour. Let this turn just a tiny bit golden, then whisk in the milt-flour mixture. Stir to combine, then add the sage, salt, pepper, and chili powder.
~Turn the heat to medium-low and allow the gravy to slowly come to a boil, stirring often. Once it's bubbly, turn off the heat and allow to thicken for 2-3 minutes.
~Whisk the grits into the boiling water, then turn the heat down to VERY LOW. Cover the pot and allow the grits to cook, stirring occasionally, for 10-12 minutes, or until creamy. Add the cheese and salt to the grits.
To serve: ladle 3/4 cup of grits into bowls and top with 3/4- cup of sausage gravy. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 312.0
- Total Fat: 6.7 g
- Cholesterol: 51.3 mg
- Sodium: 185.9 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 0.6 g
- Protein: 29.7 g
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