Uptown Turkey Sausage Gravy (Lowfat version)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 79.1
- Total Fat: 3.6 g
- Cholesterol: 14.4 mg
- Sodium: 429.8 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.3 g
- Protein: 6.2 g
View full nutritional breakdown of Uptown Turkey Sausage Gravy (Lowfat version) calories by ingredient
Introduction
This is a low fat version of my original Uptown Pork Sausage Gravy. I have substituted turkey sausage for pork, skim milk and fat free Half & Half for whole milk, and margarine for butter. Serve it over hot biscuits or toast for a wonderful breakfast, brunch, lunch, or dinner. This is a low fat version of my original Uptown Pork Sausage Gravy. I have substituted turkey sausage for pork, skim milk and fat free Half & Half for whole milk, and margarine for butter. Serve it over hot biscuits or toast for a wonderful breakfast, brunch, lunch, or dinner.Number of Servings: 28
Ingredients
-
2 lbs. Turkey Sausage
1/3 cup Olive Oil
5 cloves of garlic
3-4 stalks of scallions (green onions)
12 oz. skim milk
4 oz. fat free Half & Half
2 Tbs. low fat margarine
Salt and pepper to taste
Pillsbury shake and Blend flour (gravy flour)
3 Tbs. fresh chopped chives (garnish)
Paprika or Cayenne Pepper (garnish to taste)
Swanson Organic Fat free lower sodium chicken broth, 32 oz
Tips
*Note: The serving size is generally enough to cover one biscuit. So the average person will consume at least 2 servings while eating... and it's still pretty healthly!!!
This recipe can be cut in half successfully to make a smaller amount.
Directions
Sauté finely chopped garlic and green onions (onion and green tops) for a couple of minutes in olive oil. Add sausage. Cook thoroughly, chopping into small pieces as cooking. Cover when not chopping or stirring.
(If there is not enough grease from the sausage, add a couple of TBS. of olive oil until it “looks right” if needed -probably 3-6 Tbs will be enough.)
After the sausage is done, add the margarine, chicken stock and milk/ half & half to sausage mixture. Bring to ingredients to a low boil. Add salt and pepper to taste, being careful not to over salt.
Add Pillsbury “Shake and Blend” Flour until desired thickness. (Add slowly, bring to a boil, add more, etc.)
Serve over toast or hot biscuits. Garnish the top with fresh cracked pepper, a touch of salt, paprika or cayenne (to taste), and fresh chopped chives.
This recipe makes 18 - 1/2 cup servings.
(If there is not enough grease from the sausage, add a couple of TBS. of olive oil until it “looks right” if needed -probably 3-6 Tbs will be enough.)
After the sausage is done, add the margarine, chicken stock and milk/ half & half to sausage mixture. Bring to ingredients to a low boil. Add salt and pepper to taste, being careful not to over salt.
Add Pillsbury “Shake and Blend” Flour until desired thickness. (Add slowly, bring to a boil, add more, etc.)
Serve over toast or hot biscuits. Garnish the top with fresh cracked pepper, a touch of salt, paprika or cayenne (to taste), and fresh chopped chives.
This recipe makes 18 - 1/2 cup servings.