Turkey-Sage Gravy
Prep time
Cook time
Total time
Sweet turkey sausage in a rich Thanksgiving gravy.
Serves: 6-8 servings
  • ¼ cup unsalted butter, room temperature
  • 1 cup minced onion or shallot (about ½ an onion or 1 large shallot)
  • 1 pound turkey sausage (casing removed)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon red Pepper flakes
  • 2 tablespoons fresh sage, minced and divided
  • 3 cups 1% or 2% milk (you can even use buttermilk for a richer gravy)
  • ¼ cup Flour
  1. Heat the butter in a 4-quart saucepan over medium-high heat. Add in the minced onions and a pinch of salt, then sweat for 3 minutes, until translucent.
  2. Turn the heat up to high and add in the turkey sausage, breaking it up into small pieces with a wooden spoon or similar utensil as it cooks. While the turkey is browning, add 1 tablespoon sage, 1 teaspoon salt, 1 teaspoon pepper and the red pepper flakes.
  3. When the turkey is browned, which takes about 5-7 minutes, add in the flour, which will create a bit of a roux to thicken the gravy. Stir to combine, working quickly so the flour doesn't burn. Cook for 1 minute, and then add in the milk, whisking to incorporate it. Bring this mixture to a boil, reduce to a simmer, and cook for 30 minutes, stirring occasionally. Stir in the rest of the sage, salt and pepper, taste, and adjust seasonings as necessary. You can add some water to thin it out, if you like, then serve hot. This will keep well in the refrigerator for up to 2 days, or you can make it ahead of time, freeze it, and thaw it out in time for dinner!
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/11/19/turkey-sage-gravy/