WEEKDAYS 1e|12c|p

Carla Hall's Turkey Sausage and Butternut Squash Gravy with Sage

111BUSCUITS
Delicious Gravy with a Kick
skill level
Moderate
time
30-60min
servings
4-6
cost
$
Contributed by :
Biscuits and gravy is a fall favorite, so change things up this year with some tasty turkey sausage and butternut squash gravy.
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ingredients
  • 1 Lb turkey sausage
  • 1 Cup 1/4 diced butternut squash
  • 1/4 Cup all purpose flour
  • 2 sage leaves (torn)
  • 1/2 Teaspoon chile flakes
  • 2 Cup milk
  • salt and pepper to taste
  • 2 Cup flour
  • 4 Teaspoon baking powder
  • 1 Teaspoon salt
  • 2 Tablespoon butter
  • 1/2 Cup yogurt
  • 1/3 Cup milk
  • 1 Tablespoon water
  • 2 Tablespoon Shortening
  • 1 Tablespoon olive oil
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 Cup flour
    4 Teaspoon baking powder
    1 Teaspoon salt
    2 Tablespoon butter
    2 Tablespoon Shortening
    Preheat oven to 500 degrees. Combine dry ingredients. Cut shortening into dry ingredients with fingertips or in food processor (quick pulses), then cut butter into dry mixtureusing the same method.
  • 2
    1/2 Cup yogurt
    1/3 Cup milk
    1 Tablespoon water
    Combine wet ingredients. Make a well into the dry ingredients, and pour wet mixture in. Using wooden spoon or rubber spatula, stir until just combined.
  • 3
     
    Drop tablespoonfuls onto greased or parchment covered sheetpan 2” apart. Bake in preheated oven for 8 to 10 minutes.
  • 4
    1 Lb turkey sausage
    1 Cup 1/4 diced butternut squash
    1 Tablespoon olive oil
    Heat large skillet to medium high heat. Add 1 tablespoon olive oil. Crumble and add sausage and cook until browned. Move sausage to one side and add butternut squash. Cook until browned.
  • 5
    1/4 Cup all purpose flour
    2 sage leaves (torn)
    1/2 Teaspoon chile flakes
    2 Cup milk
    Combine the two, then add flour, sage and chile flakes. Stir until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.
 
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