Ingredients
Scale
- 1 pound ground turkey sausage
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (16.3 ounce) cans refrigerated biscuit dough
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet, cook the ground turkey sausage over medium heat, breaking it apart with a spoon, until browned. Drain off any excess grease.
- Sprinkle the flour over the cooked sausage and stir well to coat. Cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency. Season with salt and pepper.
- Cut each biscuit into quarters. Drop the biscuit pieces evenly over the bottom of the prepared baking dish.
- Pour the sausage gravy evenly over the biscuit pieces.
- Bake for 25-30 minutes, or until the biscuits are golden brown and the gravy is bubbly.
- Let cool for a few minutes before serving. Garnish with fresh parsley, if desired.
Notes
For a richer gravy, use half-and-half or heavy cream instead of milk. To make ahead, assemble the casserole and refrigerate it overnight. Add 10-15 minutes to the baking time. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. You can also add a layer of shredded cheddar cheese before baking for an extra cheesy kick.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg