Sausage turkey fat gravy is the ultimate comfort food—a rich, savory, and flavorful sauce that takes your meals to the next level. Whether you’re pouring it over fluffy biscuits, creamy mashed potatoes, or even roasted vegetables, this gravy is a versatile addition to your table. Made from turkey fat, ground sausage, and a few simple ingredients, it combines the best of hearty flavors with a touch of homemade goodness.
What makes this gravy truly special is its depth of flavor. The turkey fat adds a luxurious richness, while the sausage brings a bold and savory kick. It’s the perfect recipe for holiday gatherings, family dinners, or even a cozy weekend breakfast. And the best part? It’s surprisingly easy to make with pantry staples and leftover turkey fat or drippings.
In this guide, we’ll show you step-by-step how to create sausage turkey fat gravy that’s both indulgent and customizable. Whether you’re cooking for a crowd or simply treating yourself, this gravy is sure to be a hit at your table. Let’s dive in!
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What Makes Sausage Turkey Fat Gravy Special?
Sausage turkey fat gravy stands out as a truly unique and flavorful dish, combining the richness of turkey fat with the savory goodness of sausage to create a versatile and irresistible sauce. Whether you’re serving it as part of a holiday feast, a hearty breakfast, or a cozy family dinner, this gravy brings something truly special to the table. Here’s why it’s so beloved:
1. The Richness of Turkey Fat
Turkey fat is the key ingredient that gives this gravy its luxurious, velvety texture and deep, savory flavor. Extracted from roasted turkey or pan drippings, turkey fat is packed with concentrated flavors that elevate the gravy beyond anything store-bought. Unlike standard gravies made with butter or oil, turkey fat adds a unique richness that is both hearty and satisfying. It’s a way to make the most out of your turkey, ensuring that every part of the bird is used to its full potential.
2. The Savory Kick of Sausage
Ground sausage takes this gravy to the next level by adding a bold, meaty flavor that perfectly complements the turkey fat. The sausage brings in a layer of spice and seasoning, whether you choose a mild breakfast sausage, a spicy Italian sausage, or a sage-flavored variety. As the sausage cooks and releases its juices, it blends seamlessly with the turkey fat, creating a flavor-packed base that’s rich, hearty, and absolutely delicious.
3. A Perfect Balance of Texture and Flavor
One of the reasons sausage turkey fat gravy is so special is its ability to strike the perfect balance between texture and flavor. The turkey fat provides smoothness and a glossy finish, while the crumbled sausage adds bits of meaty goodness that make every bite satisfying. This combination creates a layered, complex flavor profile that’s both comforting and indulgent.
4. Ideal for Any Occasion
This gravy is incredibly versatile and can be enjoyed in countless ways. For breakfast, it’s the ultimate pairing for fluffy biscuits or eggs. During the holidays, it shines as a rich topping for mashed potatoes, stuffing, or turkey. It’s even delicious served over roasted vegetables or rice for a quick weeknight dinner. Its ability to adapt to different meals and occasions makes it a staple in any kitchen.
5. A Nostalgic and Homemade Feel
There’s something inherently comforting about a homemade gravy that uses traditional ingredients like turkey fat and sausage. It evokes memories of family meals, holiday gatherings, and the smell of a lovingly prepared dish wafting through the kitchen. Sausage turkey fat gravy is the kind of recipe that brings people together, delivering a taste of nostalgia with every spoonful.
6. A Great Way to Use Leftovers
Another reason this gravy is so special is its practicality. It’s an excellent way to use turkey drippings or fat left over from a roast, ensuring nothing goes to waste. By repurposing these leftovers into a rich and flavorful gravy, you’re not only creating something delicious but also making the most of your ingredients.
7. Customizable to Your Taste
The beauty of sausage turkey fat gravy is that it can be tailored to suit your preferences. You can experiment with different types of sausage, from spicy to sweet, or add herbs like sage, thyme, or parsley for an aromatic touch. For a creamier gravy, a splash of milk or heavy cream can be stirred in. If you prefer a thicker consistency, you can adjust the ratio of flour to liquid. The possibilities are endless, making it a recipe you can truly make your own.
Sausage turkey fat gravy isn’t just another gravy—it’s a dish that transforms simple ingredients into a masterpiece of flavor. Its rich texture, bold taste, and versatility make it a standout choice for breakfast, dinner, and everything in between. Once you try it, you’ll understand why it holds a special place in the hearts (and stomachs) of so many.
Ingredients You’ll Need
Crafting the perfect sausage turkey fat gravy starts with the right ingredients. Each component plays a vital role in creating the rich, flavorful, and velvety texture that makes this dish so irresistible. Here’s a closer look at the key ingredients you’ll need, along with tips to help you get the most out of each one.
1. Turkey Fat (or Drippings)
Turkey fat is the heart of this recipe, providing depth and richness to the gravy. It’s typically collected from the drippings of a roasted turkey, making it a perfect way to utilize every part of the bird. Turkey fat not only adds flavor but also gives the gravy its silky, glossy finish.
- Pro Tip: If you don’t have turkey fat on hand, you can substitute it with butter or a mix of butter and olive oil. However, for the authentic flavor, turkey fat is unmatched.
- How to Collect Turkey Fat: After roasting a turkey, let the drippings settle, and skim the fat layer from the top. Save it for this recipe—it’s liquid gold for your gravy.
2. Ground Sausage
Sausage adds a bold, savory kick to the gravy. Its spices and seasonings infuse the dish with a hearty flavor, creating a satisfying balance with the turkey fat. You can use any type of sausage that suits your taste:
- Breakfast Sausage: For a mild, slightly sweet flavor.
- Italian Sausage: Perfect for a spicier, herb-forward gravy.
- Sage Sausage: Adds an earthy and aromatic touch, ideal for holiday meals.
- Pro Tip: Choose high-quality sausage with minimal fillers for the best flavor. Be sure to crumble the sausage finely as it cooks to ensure an even distribution in the gravy.
3. All-Purpose Flour
Flour is the thickening agent that gives the gravy its smooth and creamy consistency. It’s combined with turkey fat to create a roux, which serves as the base of the gravy. The ratio of flour to fat is crucial to achieving the right texture.
- Pro Tip: Use equal parts fat and flour for a perfect roux. Cook the roux for a few minutes until it turns a light golden brown to remove any raw flour taste.
- Alternatives: If you’re following a gluten-free diet, you can use cornstarch, arrowroot powder, or a gluten-free flour blend.
4. Turkey or Chicken Stock
Stock provides the liquid foundation for the gravy, enhancing its flavor and tying all the ingredients together. Turkey stock is ideal for a rich and authentic taste, but chicken stock works just as well if turkey stock isn’t available.
- Pro Tip: Use homemade stock if possible—it adds a layer of freshness and depth to the gravy. If using store-bought stock, opt for low-sodium versions so you can control the saltiness of the dish.
- Alternatives: You can also use bone broth for added nutrients and flavor.
5. Heavy Cream or Milk (Optional)
Adding heavy cream or milk to the gravy at the end creates a velvety texture and a hint of creaminess. This step is optional but recommended if you prefer a richer gravy.
- Pro Tip: For a lighter option, use whole milk instead of cream. To avoid curdling, make sure the gravy is warm but not boiling when you add the cream or milk.
6. Seasonings
Seasonings are what bring the gravy to life. While the sausage and stock contribute plenty of flavor, a few additional spices can elevate the dish:
- Salt and Pepper: Essential for balancing the flavors. Add gradually and taste as you go.
- Herbs: Fresh or dried thyme, sage, or parsley can add an aromatic and earthy quality to the gravy.
- Smoked Paprika or Cayenne (Optional): For a subtle smoky or spicy kick.
- Pro Tip: Avoid over-seasoning early in the process. Since the sausage and stock are often salty, it’s best to adjust the seasoning after the gravy has simmered.
Optional Add-Ons for Customization
- Garlic or Onion Powder: Adds an extra layer of savory depth.
- Wine or Apple Cider Vinegar: A splash can brighten the gravy and enhance the flavors.
- Fresh Herbs for Garnish: Sprinkle freshly chopped parsley, thyme, or sage over the finished gravy for a pop of color and flavor.
Ingredient Substitutions and Variations
- If you don’t have turkey fat, bacon grease or butter can work as substitutes.
- For a low-carb or keto-friendly version, use almond flour or coconut flour instead of all-purpose flour.
- To make it dairy-free, skip the cream or use a non-dairy alternative like coconut milk.
By choosing high-quality ingredients and tailoring them to your preferences, you can create a sausage turkey fat gravy that’s truly rich, flavorful, and unforgettable. Each ingredient has a role to play, working together to deliver a dish that’s as comforting as it is delicious.
Step-by-Step Guide to Making Sausage Turkey Fat Gravy
Making sausage turkey fat gravy may sound complicated, but it’s surprisingly straightforward when you break it down into manageable steps. The key to success lies in building flavor at every stage, from browning the sausage to creating a silky-smooth gravy base. Let’s dive into the process step by step to ensure your gravy turns out rich, flavorful, and perfectly thickened every time.
Step 1: Render Turkey Fat and Cook the Sausage
The first step is to prepare the base of the gravy by rendering turkey fat and browning the sausage.
- How to Render Turkey Fat:
If you’re using drippings from a roasted turkey, skim off the fat from the top of the pan drippings and transfer it to a skillet. Heat the turkey fat over medium heat until it liquefies and becomes aromatic. If you don’t have enough turkey fat, you can supplement with butter. - Cooking the Sausage:
Add ground sausage to the skillet with the turkey fat. Use a wooden spoon to break the sausage into small crumbles as it cooks. Stir occasionally to ensure even browning. The sausage should be fully cooked, browned, and slightly crispy on the edges. - Pro Tip: Don’t rush this step! Browning the sausage develops a rich, meaty flavor that will infuse the entire gravy.
Step 2: Make the Roux
A roux is the foundation of any good gravy, and it’s what gives the sausage turkey fat gravy its velvety texture.
- What to Do:
Once the sausage is browned, sprinkle all-purpose flour over the sausage and fat in the skillet. Stir the flour into the fat, ensuring it coats the sausage evenly. Continue cooking the mixture for about 2-3 minutes, stirring constantly. This step removes the raw flour taste and helps the roux develop a golden, nutty flavor. - Pro Tip: Be careful not to let the roux burn. Keep the heat at medium and stir continuously.
Step 3: Gradually Add Stock
Adding stock is where the roux transforms into a luscious gravy.
- How to Add Stock:
Slowly pour turkey or chicken stock into the skillet, a little at a time, while whisking constantly. This ensures the stock integrates smoothly with the roux without forming lumps. - Consistency Check:
As you add the stock, the mixture will begin to thicken. Continue whisking and adding stock until the gravy reaches your desired consistency. For a thicker gravy, use less stock; for a thinner gravy, add more. - Pro Tip: Warm the stock before adding it to the skillet to prevent temperature shock, which can cause the gravy to clump.
Step 4: Simmer and Season the Gravy
Simmering the gravy allows the flavors to meld and the texture to become silky and smooth.
- What to Do:
Reduce the heat to low and let the gravy simmer for 5-10 minutes. Stir occasionally to prevent sticking or burning. This step gives the gravy time to thicken fully and absorb the flavors of the sausage and turkey fat. - Season to Taste:
Once the gravy has simmered, taste it and adjust the seasoning. Add salt, black pepper, and any other spices you prefer, such as thyme, sage, or smoked paprika. If the sausage and stock are already salted, go easy on the salt. - Pro Tip: For extra depth, consider adding a splash of heavy cream, milk, or even a small amount of white wine or apple cider vinegar for brightness.
Step 5: Final Adjustments and Serving
The last step is to fine-tune the gravy and prepare it for serving.
- Check the Consistency:
If the gravy is too thick, add a splash of stock or milk and whisk until smooth. If it’s too thin, let it simmer for a few more minutes to reduce and thicken. - Garnish (Optional):
For a beautiful presentation, sprinkle freshly chopped parsley or a pinch of fresh thyme over the finished gravy. - Serving Suggestions:
Serve the gravy hot over biscuits, mashed potatoes, roasted vegetables, or turkey. It’s also fantastic as a topping for stuffing or even rice.
Pro Tips for Success
- Prevent Lumps: Always whisk constantly when adding the stock to the roux. If lumps do form, you can strain the gravy through a fine mesh sieve.
- Flavor Boosters: Adding a small pat of butter at the end can enhance the flavor and give the gravy a glossy finish.
- Storage: Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock or water to loosen the consistency if needed.
By following these steps, you’ll end up with a rich and flavorful sausage turkey fat gravy that’s perfect for any occasion. Whether it’s for a holiday feast or a comforting breakfast, this gravy is sure to impress!
Tips for Perfect Sausage Turkey Fat Gravy Every Time
Making sausage turkey fat gravy might seem straightforward, but a few key tips and tricks can take your dish from good to exceptional. Whether you’re a seasoned cook or a beginner, following these tips will ensure that your gravy turns out rich, smooth, and packed with flavor every single time.
1. Start with High-Quality Ingredients
The foundation of a great sausage turkey fat gravy lies in the quality of your ingredients.
- Turkey Fat: Use freshly rendered turkey fat from roasted turkey drippings for the best flavor. If you don’t have drippings, substitute with unsalted butter or a mix of butter and bacon grease, but nothing beats the depth of flavor turkey fat provides.
- Sausage: Opt for high-quality sausage with bold, natural flavors. Whether it’s breakfast sausage, Italian sausage, or sage-flavored sausage, make sure it’s fresh and free of artificial additives.
- Stock: Homemade turkey or chicken stock adds unparalleled depth to your gravy. If using store-bought stock, go for low-sodium options to control the saltiness.
2. Don’t Rush the Browning Process
Browning the sausage properly is a crucial step that adds layers of flavor to your gravy.
- Why It’s Important: As the sausage cooks and browns, it releases flavorful juices and bits that stick to the bottom of the pan, known as fond. This fond is packed with savory goodness and enhances the overall taste of the gravy.
- Pro Tip: Cook the sausage over medium heat, stirring occasionally, until it’s fully browned and slightly crispy around the edges. Avoid overcrowding the pan, as this can cause the sausage to steam instead of brown.
3. Make a Smooth Roux
The roux is the backbone of any gravy, so getting it right is essential for a silky texture.
- Equal Parts Fat and Flour: Use a 1:1 ratio of turkey fat to all-purpose flour to create a balanced roux. For example, if you use 3 tablespoons of fat, add 3 tablespoons of flour.
- Cook It Thoroughly: Let the roux cook for at least 2-3 minutes, stirring constantly, until it turns a light golden brown. This step ensures the raw flour taste is cooked out and adds a subtle nutty flavor.
- Avoid Burning: Keep the heat at medium and stir frequently to prevent the roux from burning, which could ruin the flavor of your gravy.
4. Add Stock Gradually
Incorporating the stock slowly is key to achieving a lump-free gravy.
- Whisk Continuously: As you pour in the stock, whisk vigorously to combine it with the roux. This helps create a smooth consistency.
- Temperature Matters: Warm the stock before adding it to the roux. Cold stock can cause the fat to solidify and create lumps.
- Control the Thickness: Add the stock gradually, a little at a time, until the gravy reaches your desired consistency. It’s easier to thin a thick gravy than to thicken a thin one.
5. Season Wisely
Proper seasoning is what brings the gravy to life, but it’s important to season thoughtfully.
- Taste First: Since the sausage and stock often contain salt, taste the gravy before adding additional salt. Over-salting can be hard to fix.
- Layer Flavors: Add freshly ground black pepper, a pinch of smoked paprika, or a touch of cayenne for depth and complexity. Fresh or dried herbs like sage, thyme, or parsley can also enhance the flavor.
- Finish with a Splash: For an extra burst of flavor, stir in a splash of heavy cream, white wine, or apple cider vinegar at the end of cooking.
6. Adjust the Consistency
The perfect gravy consistency is subjective, so adjust it to your liking.
- Too Thick? Add a splash of warm stock, milk, or cream and whisk until smooth.
- Too Thin? Let the gravy simmer for a few extra minutes to reduce and thicken. Alternatively, you can mix a small amount of flour or cornstarch with water to create a slurry, then stir it into the gravy.
7. Keep It Warm and Ready to Serve
Gravy tastes best when served warm, so keep it at the right temperature until it’s time to eat.
- How to Keep It Warm: Place the gravy in a saucepan over low heat, stirring occasionally. If the gravy thickens too much, whisk in a splash of stock or water to loosen it.
- Avoid Boiling: Boiling can cause the gravy to separate or become overly thick. Stick to gentle heat for the best texture.
8. Use the Right Tools
The tools you use can make a big difference in the outcome of your gravy.
- Whisk: A sturdy whisk is essential for preventing lumps and achieving a smooth consistency.
- Fine Mesh Strainer: If your gravy has lumps or bits of unincorporated flour, strain it through a fine mesh sieve for a silky finish.
- Cast-Iron or Heavy-Bottomed Skillet: These retain heat well and allow for even cooking, which is especially important when browning sausage and making the roux.
9. Experiment with Add-Ins
While the classic recipe is delicious on its own, you can customize your gravy with additional ingredients to suit your taste.
- For Extra Flavor: Add sautéed onions, minced garlic, or mushrooms to the skillet before making the roux.
- For Sweetness: A touch of maple syrup or honey pairs beautifully with breakfast sausage.
- For Creaminess: Stir in a dollop of sour cream or cream cheese for an extra-rich texture.
10. Make It Ahead and Reheat Like a Pro
Sausage turkey fat gravy can be made ahead of time, making it perfect for busy holidays or meal prep.
- Storage: Store the gravy in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of stock or milk to restore the desired consistency. Whisk well to recombine any separated fat.
By following these tips, you’ll master the art of making sausage turkey fat gravy that’s rich, flavorful, and perfectly smooth. Whether it’s for a holiday feast or a comforting breakfast, your gravy will steal the spotlight and leave everyone asking for seconds!
Serving Ideas and Variations
Sausage turkey fat gravy is a versatile and flavorful dish that pairs beautifully with a wide variety of foods. Whether you’re serving it as part of a holiday feast, a hearty breakfast, or a comforting weeknight dinner, this gravy can easily elevate your meal. Below, we explore creative serving ideas and ways to customize the recipe to suit your preferences.
1. Classic Pairings for Breakfast
Sausage turkey fat gravy is a breakfast staple in many households, and for good reason! Its rich and savory flavors complement classic breakfast foods perfectly.
- Over Biscuits:
Nothing beats the combination of flaky, buttery biscuits smothered in warm sausage turkey fat gravy. This traditional pairing is a Southern classic and a comforting way to start the day. - With Eggs:
Serve the gravy alongside sunny-side-up, scrambled, or poached eggs for a protein-packed breakfast. You can also use the gravy as a topping for a breakfast casserole or egg bake. - On Breakfast Potatoes:
Drizzle the gravy over crispy hash browns or roasted breakfast potatoes for an indulgent twist on a morning favorite. - With Pancakes or Waffles (Savory Style):
Try pairing the gravy with savory pancakes or waffles made with herbs, cheese, or bacon bits for a unique breakfast experience.
2. Perfect Pairings for Lunch or Dinner
Sausage turkey fat gravy isn’t just for breakfast—it’s a fantastic addition to hearty lunch or dinner dishes as well.
- Over Mashed Potatoes:
Use the gravy as a rich topping for creamy mashed potatoes. This pairing works beautifully as a side dish for roast turkey, chicken, or beef. - With Meatloaf or Roasted Meats:
Serve the gravy alongside a classic meatloaf, roasted turkey, or chicken to add moisture and flavor to the dish. - On Rice or Grains:
Pour the gravy over steamed rice, quinoa, or farro for a comforting and satisfying meal. Adding a vegetable side like roasted green beans or glazed carrots completes the plate. - On Poutine:
Take inspiration from Canadian cuisine by using the gravy as a topping for French fries, cheese curds, and poutine-inspired dishes.
3. Holiday Serving Ideas
Sausage turkey fat gravy is a fantastic addition to your holiday table. Its rich, savory flavor pairs beautifully with traditional holiday dishes.
- As a Turkey Sidekick:
Serve the gravy as a complement to roasted turkey or turkey breast. The added sausage flavor provides a delightful contrast to the classic poultry dish. - Over Stuffing:
Drizzle the gravy over herbed stuffing or dressing for an extra layer of moisture and flavor. It’s the perfect way to enhance this holiday staple. - With Roasted Vegetables:
Use the gravy as a finishing sauce for roasted vegetables like Brussels sprouts, sweet potatoes, or parsnips. The combination of smoky, savory gravy with caramelized vegetables is irresistible. - As a Gravy Bar:
For holiday gatherings, consider setting up a gravy bar where guests can drizzle sausage turkey fat gravy over their favorite dishes, from potatoes to turkey to sides.
4. Creative Variations to Try
While the traditional recipe is delicious on its own, there are endless ways to customize sausage turkey fat gravy to suit your tastes or dietary needs.
- Make It Spicy:
Add a kick of heat by incorporating cayenne pepper, red pepper flakes, or hot sauce into the gravy. Spicy sausage can also enhance the flavor. - Add Fresh Herbs:
Stir in freshly chopped herbs like thyme, parsley, sage, or rosemary for a burst of freshness. - Go Smoky:
Use smoked sausage or add a dash of smoked paprika to give the gravy a smoky, barbecue-inspired flavor. - Add Vegetables:
Sauté finely chopped onions, garlic, or mushrooms with the sausage for added texture and flavor. These vegetables blend beautifully into the gravy. - Make It Creamy:
For an ultra-rich gravy, stir in a splash of heavy cream, sour cream, or even cream cheese at the end of cooking. This adds a luscious, velvety finish. - Sweet and Savory:
Add a touch of maple syrup or honey for a sweet-savory twist. This works particularly well for breakfast dishes like biscuits or pancakes.
5. Serving for Special Diets
If you’re catering to specific dietary preferences or restrictions, sausage turkey fat gravy can be easily adapted.
- Gluten-Free:
Replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the gravy. Be sure to use gluten-free sausage and stock as well. - Dairy-Free:
Substitute the butter (if used) with dairy-free alternatives like olive oil or plant-based margarine. Use unsweetened almond milk or coconut milk for added creaminess. - Low-Sodium:
Opt for low-sodium sausage and stock to control the salt content. Season with herbs and spices for flavor without relying on salt. - Vegetarian Version:
To make a vegetarian version, replace the sausage with plant-based sausage crumbles and use vegetable stock instead of turkey or chicken stock. Substitute the turkey fat with olive oil or plant-based butter.
6. Unexpected Pairings and Uses
- As a Pizza Sauce:
Spread the gravy over a pizza crust as a unique alternative to marinara sauce. Top with shredded cheese, cooked sausage, and herbs for a creative twist. - For Savory Pot Pies:
Use the gravy as the base for a pot pie filling, mixing it with cooked turkey, vegetables, and seasonings. - In a Casserole:
Incorporate the gravy into casseroles for a rich, creamy texture. It works well in dishes like turkey tetrazzini or sausage and potato bakes. - On Sandwiches:
Drizzle the gravy over a hot turkey or sausage sandwich for a comforting, diner-style meal.
Sausage turkey fat gravy is a dish that knows no boundaries. From traditional comfort foods to innovative pairings, this gravy is as versatile as it is flavorful. Whether you stick to classic combinations or get creative with variations, there’s no wrong way to enjoy this rich, savory treat.
Conclusion
Sausage turkey fat gravy is a rich, flavorful, and versatile addition to any meal. Its savory depth and creamy texture make it a favorite for breakfast, lunch, dinner, or even special occasions like holiday feasts. Whether poured over fluffy biscuits, creamy mashed potatoes, or roasted vegetables, this homemade gravy brings comfort and warmth to the table.
The beauty of sausage turkey fat gravy lies in its adaptability. From classic preparations to creative variations, it’s a dish that can be tailored to suit any taste or dietary need. With just a few simple ingredients and a bit of time, you can create a gravy that will impress family and friends, while becoming a staple in your recipe collection.
So, the next time you’re looking to add something special to your meal, give sausage turkey fat gravy a try. It’s more than just a sauce—it’s a way to bring flavor, heart, and a touch of indulgence to every dish you serve.