Restaurant
Biscuits and Turkey Gravy
1
Serving Size
This craveable brunch or comfort-forward entrée delivers scratch-made flavor with indulgent flair. Flaky buttermilk biscuits are smothered in turkey sausage gravy, topped with a sunny-side-up egg, chives and smoked paprika.
Ingredients
Turkey Sausage Gravy
¼ cup(s)
Flour
¼ cup(s)
Butter
4 cup(s)
2% milk
4 cup(s)
Low sodium turkey stock
1 tsp.
Apple cider vinegar
¼ tsp.
Red pepper flakes (optional)
¼ tsp.
Salt
1 tsp.
Black pepper
Directions
- 1. In a small saucepot over medium high heat, reduce the low sodium turkey stock by about 60 percent, then set aside.
- 2. In a large skillet over medium heat, melt the butter and then sprinkle in the flour while whisking. Continue to whisk and cook this mixture until it is lightly browned and has a nutty aroma.
- 3. Slowly incorporate the milk into the roux while whisking, then add the chopped turkey sausage.
- 4. Bring this to a boil while continuously whisking to prevent the pan from scorching the gravy.
- 5. When the sauce has thickened, add the reduced turkey stock, black pepper, salt and apple cider vinegar. Adjust seasoning as desired with salt, pepper or vinegar.
Ingredients
The Base
8 whole
Buttermilk biscuits, split
4 ea.
Sunny-side-up eggs
Directions
- 1. Cook 8 biscuits according to the instructions on the package. Prepare the gravy while they are baking.
- 2. In a pan, cook the eggs sunny-side-up, or as desired.
Ingredients
Garnishes and Additional Toppings
as needed
Chives
to taste
Smoked paprika
Directions
- 1. Split two warm biscuits in half and lay them on a plate with the inside facing up. Cover the biscuits with the hot turkey sausage gravy, then place one sunny-side-up egg in the center of the top of the biscuits. Garnish with fresh sliced chives and a sprinkle of smoked paprika.
To serve:
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