© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY SAUSAGE
3/4 c unsalted butter
1 c sweet onion, diced
2 c red bell pepper, seeded and minced
3/4 c flour
1-1/2 qt milk
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper
24 Large eggs
12 3-inch round buttermilk biscuits
24 1-oz Slices TURKEY HAM, heated
As needed cooked hash-brown potatoes
As needed fresh fruit
If required, remove turkey sausage from casing. Over medium heat, cook sausage, breaking into small pieces. Cook until sausage is no longer pink. Remove from pan and reserve.
In same skillet, melt 2 tablespoons butter over medium heat, add onion and bell peppers. Sauté until vegetables are tender. Remove from pan and reserve.
Melt remaining butter over medium-low heat. Add flour; cook until mixture is golden brown, stirring frequently.
Slowly whisk in milk. Continue stirring until gravy bubbles and is thick. Return cooked sausage and vegetables to gravy. Season with salt, black pepper and cayenne.
Reserve for service.
For each serving, fry two eggs per order. Split and warm each biscuit. Place on warmed dinner plate.
Top each biscuit half with a 1-ounce slice heated turkey ham. Cover each with fried egg.
Ladle 2 to 3 ounces Turkey Sausage Gravy atop eggs. Serve with hash-browned potatoes and garnish with fresh fruit.
Total Calories 670
Calories from Fat 380
Total Fat 43 g
% Daily Total Fat 66
Saturated Fat 16 g
% Daily Saturated Fat 80
Cholesterol 535 g
% Daily Cholesterol 178
Sodium 1630 mg
% Daily Sodium 68
Total Carbohydrates 36 g
% Daily Total Carbohydrates 12
Dietary Fiber 1 g
% Daily Dietary Fiber 4
Sugars 8 g
Protein 36 g
% Daily Protein 35
% Daily Vitamin C 80
% Daily Calcium 25
% Daily Iron 30