There’s something about a plate of biscuits smothered in sausage gravy that makes weekends feel extra special. This version uses turkey sausage instead of pork, and I promise it doesn’t miss a beat in flavor. The gravy is creamy, peppery, and just the right kind of cozy for a slow Saturday morning.
I started making this when I couldn’t find pork sausage one morning and thought, “why not try ground turkey with the same seasonings?” The result was a gravy that reminded me of the classic, but felt a little lighter. Since then, it’s been on repeat in my kitchen — three times in one month! That’s how much we’ve grown to love it.
Why This Breakfast Always Works
This gravy is quick, simple, and fills the house with that unmistakable breakfast smell that makes everyone wander into the kitchen. It tastes just as comforting as the traditional version, but with fewer calories and less heaviness afterward. I often serve it with Greek yogurt biscuits, and if I’m feeling indulgent, I’ll slide a fried egg on the side. It’s the kind of meal that makes you want to linger over coffee a little longer.
What You’ll Need
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1 pound ground turkey (I like 93% lean for the right balance of flavor and texture)
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1 teaspoon kosher salt
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¾ teaspoon rubbed sage
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½ teaspoon ground black pepper
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½ teaspoon onion powder
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½ teaspoon garlic powder
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¼ teaspoon red pepper flakes (more if you like a little kick)
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2 teaspoons olive oil
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3 tablespoons all-purpose flour
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2 cups milk (whole milk makes it creamier, but 2% works fine too)
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Freshly cracked black pepper, to finish
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Biscuits (Greek yogurt biscuits are my go-to)
Step by Step
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Mix the turkey sausage: Combine ground turkey with salt, sage, black pepper, onion powder, garlic powder, and red pepper flakes. I use a fork so it doesn’t compact too much.
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Brown it well: Heat olive oil in a skillet over medium-high and crumble in the turkey. Cook until no longer pink and the liquid has cooked off. The browning adds flavor, so don’t rush this step.
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Add flour: Sprinkle the flour over the sausage and stir until it coats the meat. This is what thickens the gravy later.
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Make the gravy: Slowly pour in the milk, stirring constantly. Turn up the heat and let it simmer until thickened. Add more milk if you like it looser.
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Season to taste: A few extra grinds of black pepper at the end really bring out that classic sausage gravy flavor.
Tips From My Kitchen
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Lean vs. extra lean turkey: I find 93% lean works best. Extra lean turkey tends to get dry and crumbly.
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Don’t skip the sage: This is the seasoning that makes it taste like breakfast sausage. Sometimes I add a pinch more if I want it extra savory.
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Pepper matters: Use freshly cracked black pepper. It makes a huge difference in both taste and aroma.
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Biscuits shortcut: If I don’t have time for homemade biscuits, I keep frozen ones in the freezer. The gravy is so good, no one complains.
Make Ahead Ideas
This gravy reheats beautifully. I often make it on Sunday and keep it in the fridge for quick weekday breakfasts. Just warm it up slowly on the stove with a splash of milk to loosen it. It also freezes well in small portions — perfect for busy mornings when you want something hearty without the extra work.
How to Serve It
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Over fresh biscuits (Greek yogurt biscuits, classic buttermilk, or even store-bought)
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On toasted English muffins for a faster breakfast option
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With crispy hash browns on the side
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Or my favorite — topped with a fried egg and a dash of hot sauce
Storing Leftovers
Store any leftover gravy in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk and warm gently on the stove. If you want to freeze it, portion it into freezer bags or containers and thaw overnight before reheating.
Turkey Sausage Gravy
Comfort food doesn’t get much better than a warm biscuit smothered in creamy sausage gravy.
Ingredients
- 1 pound ground turkey (93% lean)
- 2 teaspoons olive oil
- ¾ teaspoon kosher salt, plus more to taste
- ¾ teaspoon rubbed sage
- ½ teaspoon coarse black pepper (plus extra for serving)
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛–¼ teaspoon red pepper flakes (adjust to heat preference)
- 3 tablespoons all-purpose flour
- 2 cups milk (2% or whole)
- 8 fresh biscuits, for serving
Instructions
- Mix the ground turkey with sage, salt, black pepper, onion powder, garlic powder, and red pepper flakes in a bowl until the seasoning is well blended.
- Heat olive oil in a large skillet over medium-high heat. Add the turkey mixture and cook, breaking it apart with a spatula, until browned and no longer pink.
- Sprinkle flour over the cooked meat, stirring to coat evenly. Cook for about a minute so the flour blends into the drippings.
- Gradually pour in the milk while stirring, then bring the mixture to a gentle boil. Lower the heat and simmer, stirring often, until the gravy thickens to your liking. Taste and adjust with more salt and pepper if needed.
- Spoon the creamy turkey sausage gravy over warm biscuits and finish with a crack of fresh black pepper on top.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 411Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 67mgSodium 543mgCarbohydrates 32gFiber 1gSugar 4gProtein 21g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Can I make this with ground chicken instead of turkey?
Yes, but I find turkey has a better flavor for breakfast sausage. If you use chicken, you might want to double up on the sage and garlic powder.
Can I use a dairy-free milk?
You can, but it won’t be as creamy. I’ve tried unsweetened almond milk before — it works, but whole milk is my favorite.
What biscuits go best?
I love Greek yogurt biscuits because they’re tender but hold up to the gravy. But classic buttermilk biscuits are always a win.
This Turkey Sausage Breakfast Gravy has become one of my family’s most-requested weekend breakfasts. If you’re looking for something comforting but a little lighter, give this a try. I have a feeling it might become part of your regular breakfast rotation too.
Try other Ground Turkey recipes:
