One of America’s Favorites – Biscuits and Gravy

June 10, 2019 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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A serving of biscuits and gravy, accompanied by home fries

Biscuits and gravy is a popular breakfast dish in the United States, especially in the South.

It consists of soft dough biscuits covered in either sawmill or sausage gravy, made from the drippings of cooked pork sausage, white flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat. The gravy is often flavored with black pepper.

American English and British English use the word “biscuit” to refer to two distinctly different modern foods. Early hard biscuits (North American: cookies) were derived from a twice-baked bread, whereas the North American biscuit is similar to a savoury European scone.

Early European settlers in the United States brought with them a simpler and easy style of cooking, most often based on meat, ground wheat and warmed with gravy. After the first pigs were carried from England to Jamestown, Virginia in 1608, they became popular as a home-grown edible animal.

The meal emerged as a distinct regional dish after the American Revolutionary War (1775–1783), when stocks of foodstuffs were in short supply. Breakfast was necessarily the most substantial meal of the day in the South, for a person facing a day of work on the plantations. In addition, the lack of supplies and money meant it had to be cheap.

Sausage gravy served atop a biscuits and gravy dish

Restaurant chains specializing in biscuits and gravy are found in North Carolina, which has Biscuitville, and West Virginia, which has Tudor’s Biscuit World. In 2015 McDonald’s offered an all-day breakfast menu which served their traditional muffins in most of the United States, but limited biscuits mostly to the southeastern United States.

While biscuits and gravy generally refers to sausage gravy, it can also refer to egg gravy, made in one of two ways:

* by scrambling eggs in bacon grease (dripping), then adding flour and milk to make gravy, and adding crumbled bacon back to the mixture
* by making a basic roux, creating a brown gravy base, then whisking beaten eggs into the boiling gravy
Tomato gravy is white gravy mixed with crushed or diced tomatoes.

In some areas Biscuits and Gravy is also known as a gravy biscuit.

 

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Turkey Sausage and Biscuit Sandwich

March 22, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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The next Jennie – O Turkey Recipe I have for you is a Breakfast Sandwich, Turkey Sausage and Biscuit Sandwich. This one is made using the always delicious JENNIE-O® Lean Turkey Breakfast Sausage Patties. It’s served on a homemade Biscuit and topped with a slice of Pepper Jack Cheese. Start your day off right with the Turkey Sausage and Biscuit Sandwich. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Sausage and Biscuit Sandwich

INGREDIENTS
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
⅓ cup butter or shortening
¾ cup milk
2 tablespoons chopped chives
8 JENNIE-O® Lean Turkey Breakfast Sausage Patties
8 slices pepper jack cheese

DIRECTIONS
1) Heat oven to 450°F. In large bowl, mix flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk and chives; stir with fork until soft dough forms.
2) Place dough on lightly floured surface; knead 20 times or until smooth. Pat or roll lightly until dough in ½-inch thick. Cut with floured 2-inch cookie cutter to make 8 biscuits, rerolling dough scarps as necessary. Place on baking sheet. Bake 10 to 12 minutes or until golden brown.
3) Cook sausage patties as specified on the package. Always cook to well-done 165°F as measured by a meat thermometer.
4) Split biscuits horizontally in half. Place sausage patty on each biscuit bottom. Top with cheese slice. Cover with biscuit top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 330
Protein 15g
Carbohydrates 25g
Fiber 1g
Sugars 1g
Fat1 7g
Cholesterol 65mg
Sodium 710mg
Saturated Fat 10g
https://www.jennieo.com/recipes/917-turkey-sausage-and-biscuit-sandwich

One of America’s Favorites – Gravy

February 18, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Mushroom gravy atop French fries.

Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or corn starch for added texture. In the United States and Singapore, the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food coloring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, and mashed potatoes.

* Brown gravy in is the name for a gravy made from the drippings from roasted meat or fowl. The drippings are cooked on the stove top at high heat with onions and/or other vegetables, then thickened with a thin mixture of water and either wheat flour or cornstarch.

* Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder and sometimes a small amount of sugar.

* Cream gravy is the gravy typically used in biscuits and gravy and chicken fried steak. It is a variety of gravy that starts with the roux being made of meat and or meat drippings and flour. Milk is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. Besides cream and sawmill gravy, common names include country gravy, white gravy, milk gravy, and sausage gravy.

* Egg gravy is a variety of gravy made starting with meat drippings (usually from bacon) followed by flour being used to make a thick roux. Water, broth, or milk is added and the liquid is brought back up to a boil, then salt and peppered to taste. A well-beaten egg is then slowly added while the gravy is stirred or whisked swiftly, cooking the egg immediately and separating it into small fragments in the gravy. Called rich man’s gravy in some areas of the southern US.

* Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets.

Sausage gravy served atop a biscuits and gravy dish

* Mushroom gravy is a variety of gravy made with mushrooms.

* Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock or wine. Commonly served with bangers and mash, eggs, chops, or other grilled or fried meat which by way of the cooking method would not produce their own gravy.

* Red-eye gravy is a gravy made from the drippings of ham fried in a skillet/frying pan. The pan is deglazed with coffee, giving the gravy its name, and uses no thickening agent. This gravy is a staple of Southern United States cuisine and is usually served over ham, grits or biscuits.

* Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or margarine. One recipe uses vegetarian bouillon cubes with cornstarch (corn flour) as a thickener (cowboy roux), which is whisked into boiling water. Sometimes vegetable juices are added to enrich the flavor, which may give the gravy a dark green color. Wine could be added. Brown vegetarian gravy can also be made with savory yeast extract like Marmite or Vegemite. There are also commercially produced instant gravy granules which are suitable for both vegetarians and vegans.

In United Kingdom and Ireland, a Sunday roast is usually served with gravy. It is commonly eaten with pork, chicken, lamb, or beef. It is also popular in different parts of England, Scotland, Wales and Ireland to have gravy with just chips (mostly from a fish and chip shop).

In United Kingdom and Irish cuisine, as well as in the cuisines of Commonwealth countries like Australia, New Zealand, and some areas in Canada, the word gravy refers only to the meat based sauce derived from meat juices, stock cubes or gravy granules. Use of the word “gravy” does not include other thickened sauces. One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat.

Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing. One Southern United States variation is sausage gravy eaten with American biscuits. Another Southern US dish that has white gravy is chicken fried steak. Rice and gravy is a staple of Cajun and Creole cuisine in the southern US state of Louisiana.

Gravy is an integral part of the Canadian dish poutine. It uses a mix of beef and chicken stock as well as vinegar.

In many parts of Asia, particularly India, Malaysia, and Singapore, gravy is any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy.

In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies. The dish is usually served with a loaf of bread. The bread is then dipped into the gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed.

In gastronomy of Menorca, it has been used since the English influence during the 17th century in typical Menorcan and Catalan dishes, as for example macarrons amb grevi (pasta).

In Italian-American communities, particularly on the East Coast and around the Chicago area, the term “gravy”, “tomato gravy”, or “Sunday gravy” is used, but this refers to a tomato sauce rather than meat drippings mixed with a thickener. Used in this context, “gravy” is meant to be an English translation from the Italian sugo, which means sauce, as in sugo per pastasciutta. Whether certain sauces are referred to as “gravy” or “sauce” in Italian-American cuisine continues to be a source of debate and varies according to different family and community traditions.

 

Very Strawberry Shortcake

February 12, 2019 at 6:01 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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For Dinner you can prepare the recipe I left for BEEF RIBEYE AND ROOT VEGETABLES and for Dessert you can prepare Very Strawberry Shortcake. This recipe for Shortcake is with a Biscuit instead of a Sponge Cake. Splenda replaces the Sugar in the recipe. The Very Strawberry Shortcake is 120 calories and 22 carbs per serving. This recipe is from the CooksRecipes website which also has a huge selection of Recipes to please all tastes, diet, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Very Strawberry Shortcake

Very Strawberry ShortcakeUnlike the familiar little sponge cake, this is a sweet and tender biscuit filled with fresh strawberries that are laced with a splash of balsamic vinegar.

Recipe Ingredients:
Strawberry Filling
3 cups sliced fresh strawberries
2 tablespoons Splenda® Granulated No Calorie Sweetener
2 teaspoons balsamic vinegar

Shortcakes
2 1/2 cups reduced-fat biscuit mix
1 tablespoon Splenda® Granulated No Calorie Sweetener
1 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)

Cooking Directions:
1 – Strawberry Filling Directions: Stir together strawberries, 1/3 cup Splenda® Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
2 – Shortcake Directions: Preheat oven to 425°F (220°C).
3 – Combine biscuit mix and 1/3 cup Splenda® Granulated Sweetener in a large bowl.
4 – Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
5 – Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a 1/2-inch thickness. Cut with a 2 1/4-inch round cutter, reusing dough scraps, if necessary.
6 – Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes.
7 – Serve warm with sliced strawberries. Garnish, if desired.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 120; Calories from Fat: 5; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 350mg; Total Carbs: 24g; Dietary Fiber: 2g; Sugars: 6g; Protein: 4g.

https://www.cooksrecipes.com/diabetic/very_strawberry_shortcake_recipe.html

 

Jennie – O Turkey Recipe of the Week – Slow Cooker Turkey Pot Pie

February 1, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Slow Cooker Turkey Pot Pie. It’s always Comfort Food when the Slow Cooker comes out! It’s a dish that will warm the soul on these cold Winter Days! You’ll be using the JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins along with Carrots, Celery, Onion, Mushroom Soup, Chicken Broth, and Biscuits. You can find this recipe at the Jennie – O Turkey website along with all the other Delicious and Healthy recipes. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Slow Cooker Turkey Pot Pie
For a nutritious meal that’s pure comfort, try slow cooker turkey tenderloin in a creamy mushroom and chicken broth. Topped with biscuits and veggies, it’s a fall favorite that takes only 15 minutes to prep. This easy weeknight meal saves great for leftovers!

INGREDIENTS
2 large carrots, peeled and sliced
2 celery stalks, chopped
1 medium onion, chopped
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
1 can cream of mushroom soup
1 cup chicken broth
1 (16-ounce) can refrigerated biscuits

DIRECTIONS
1) In slow cooker, place carrots, celery and onion. Top with turkey breast tenderloin. In medium bowl, stir together cream of mushroom soup and chicken broth. Pour mixture over turkey. Cover and cook on HIGH 1:45 hours or LOW 2:25 hours.
2) Meanwhile, cook biscuits according to package directions.
3) Shred turkey with 2 forks, stirring to combine. Top with biscuits and return to slow cooker. Cook, covered an additional 30 minutes or until mixture is hot. Always cook turkey to well-done, 165°F as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 430
Protein 29g
Carbohydrates 44g
Fiber 2g
Sugars 5g
Fat 16g
Cholesterol 45mg
Sodium 910mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1207-slow-cooker-turkey-pot-pie

Turkey Bacon and Potato Soup

February 1, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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I have another delicious and healthy Slow Cooker Recipe from Jennie – O Turkey to pass along, Turkey Bacon and Potato Soup. A kicked up version of Potato Soup using JENNIE-O® Turkey Bacon along with Sour Cream. Plus you’ll use the Slow Cooker to make this, how easy is this! You can find this recipe on the Jennie – O website which is loaded with delicious and healthy recipes like this one! So Enjoy and Make the Switch in 2019! https://www.jennieo.com/

Turkey Bacon and Potato Soup

This easy slow cooker recipe lets you enjoy thick and creamy potato soup, featuring crisp JENNIE-O® Turkey Bacon, even on the busiest of weeknights. Simply prep it the night before, start in the morning, and return to a delicious, ready-to-eat dinner.

INGREDIENTS

4 cups low-sodium chicken broth
3 medium potatoes, peeled, diced
1½ cups chopped cabbage
1 leek, diced
1 onion, chopped
2 carrots, diced
¼ cup chopped fresh parsley
1 teaspoon salt, if desired
½ teaspoon black pepper
½ teaspoon caraway seeds
1 bay leaf
½ cup sour cream
1 (12-ounce) package JENNIE-O® Turkey Bacon
DIRECTIONS

1) In Slow Cooker combine broth, potatoes, cabbage, leek, onion, carrots and parsley. Stir in salt, pepper, caraway seeds and bay leaf. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
2) Remove and discard bay leaf. In small bowl, combine ¼ cup hot liquid from slow cooker with sour cream; mix. Add mixture to slow cooker; stir.
3) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop bacon. Top soup bowl with turkey bacon.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories250
Protein14g
Carbohydrates22g
Fiber3g
Sugars4g
Fat14g
Cholesterol45mg
Sodium580mg
Saturated Fat4g
https://www.jennieo.com/recipes/295-turkey-bacon-and-potato-soup

Healthy Quick Bread Recipes

January 24, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Quick Bread Recipes. Delicious and Healthy Quick Bread Recipes with recipes including; Low-Carb Blueberry Muffins, Double-Chocolate Pumpkin Bread, and Corn Muffins. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Quick Bread Recipes
Find healthy, delicious quick bread recipes including cornbread, soda bread, biscuits and muffins. Healthier recipes, from the food and nutrition experts at EatingWell.

Low-Carb Blueberry Muffins
Just because you’re watching carbs doesn’t mean you can’t have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week……

Double-Chocolate Pumpkin Bread
Pumpkin bread gets a chocolatey makeover in this healthy recipe that has cocoa powder in the batter and is studded with even more chocolate in the form of melty chips. This easy quick bread is so tasty, it could pass as a dessert……..

Corn Muffins
Call on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal……..

* Click the link below to get all the Healthy Quick Bread Recipes
http://www.eatingwell.com/recipes/22806/bread/quick-bread/

Healthy Buttermilk Recipes

December 30, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Buttermilk Recipes. I love Buttermilk. Not only to drink but for recipes, especially using it as brine or marinade for Chicken. EatingWell has some Delicious and Healthy Buttermilk Recipes like; Whole-Wheat Biscuits and Sausage Gravy, Buttermilk Corn Muffins, and Panko-Crusted Chicken. So find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Buttermilk Recipes
Find healthy, delicious buttermilk recipes from the food and nutrition experts at EatingWell.

Whole-Wheat Biscuits and Sausage Gravy
Homemade creamy sausage gravy over flaky biscuits is the perfect breakfast to start a weekend morning. A mixture of white whole-wheat flour and cake flour makes these southern whole-wheat biscuits exceptionally tender. Cake flour has a lower protein content than all-purpose flour and is used for delicate cakes and biscuits. Look for unbleached cake flour, available at large supermarkets and natural food stores……

Buttermilk Corn Muffins
This savory muffin recipe is less sweet than most corn breads. The muffins are quick, easy, and make a great side dish for dinner and for Thanksgiving………

Panko-Crusted Chicken
This recipe is the perfect way to add some extra flavor to your dinner. Combine this recipe with your favorite vegetables and a serving of whole-grains to make a balanced meal…….

* Click the link below to get all the Healthy Buttermilk Recipes
http://www.eatingwell.com/recipes/19162/ingredients/dairy/buttermilk/

Genius Cauliflower Swaps That Cut Carbs

December 23, 2018 at 6:01 AM | Posted in Eating Well | 2 Comments
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From the EatingWell website and Magazine its – Genius Cauliflower Swaps That Cut Carbs. Delicious and Healthy Cauliflower Recipes Swaps That Cut Carbs. With recipes including; Sriracha-Buffalo Cauliflower Bites, Sautéed Shrimp with Mango Salsa and Coconut Cauliflower Rice, and Cauliflower Cheddar Bay Biscuits. Find these delicious recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Genius Cauliflower Swaps That Cut Carbs
Cauliflower is the ultimate carb replacer. It can mimic traditional starches, with fewer carbs and calories per serving. In these healthy recipes, cauliflower stands in for traditional starches like pizza crust, rice and potato-style dishes.

Sriracha-Buffalo Cauliflower Bites
This recipe for spicy Buffalo cauliflower bites is a great vegetarian alternative to Buffalo wings. Roasted cauliflower stands in for chicken and provides more fiber and fewer calories. Serve this easy appetizer with carrot sticks, celery and your favorite ranch or blue cheese dressing……

Sautéed Shrimp with Mango Salsa and Coconut Cauliflower Rice
Shrimp and rice get a tropical makeover in this healthy 400-calorie dinner. Instead of rice, we’ve combined riced cauliflower and coconut milk for light coconut “rice” topped with spicy shrimp and a juicy mango-avocado salsa to cool it all down. Squeeze on some fresh lime juice before digging in to take this easy meal to the next level………

Cauliflower Cheddar Bay Biscuits
Not only are these cheesy biscuits gluten-free, they’re also made with cauliflower for a low-carb copycat recipe of a favorite. Cheddar cheese, garlic and chives add mouthwatering flavor to these biscuits that make a great way to start a meal. Serve along with soup or eat as a snack………

* Click the link below to get all the Genius Cauliflower Swaps That Cut Carbs
http://www.eatingwell.com/recipes/22552/ingredients/vegetables/cauliflower/carb-swaps/slideshow/genius-cauliflower-swaps-that-cut-carbs/

Jennie – O Turkey Recipe of the Week – Biscuits with Spinach Turkey Gravy

December 7, 2018 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Biscuits with Spinach Turkey Gravy. Start your day off right with this week’s recipe of Biscuits with Spinach Turkey Gravy. Made using JENNIE-O® Lean Turkey Breakfast Sausage Roll – Mild. Gravy and Biscuit like you’ve never had! It’s 280 calories and 24 net carbs. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Biscuits with Spinach Turkey Gravy
Looking for something special for breakfast? Try this: Freshly baked biscuits smothered in a savory spinach and turkey sausage gravy. An amazing breakfast at under 300 calories per serving.

INGREDIENTS
BISCUITS
2 cups white whole wheat flour
1 tablespoon baking powder
pinch of salt
⅛ teaspoon freshly ground pepper
¾ cup plus 1 tablespoon very cold milk
¼ cup very cold butter, cubed
GRAVY
1 small shallot, diced
1 (16-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Roll – Mild
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon dried thyme leaves
2 cups chopped fresh spinach
¼ cup white whole wheat flour
2 cups milk
1 cup low-sodium chicken broth
pinch of salt
2 teaspoons freshly ground pepper

DIRECTIONS
1) Heat oven to 425°F. In large mixing bowl, combine flour, baking powder, salt and pepper. Add milk and butter, use your hands (or a pastry blender) to rub it into the flour until mixture is crumbly. Do not over mix.
2) Turn dough out onto a clean lightly floured surface. With a rolling pin, roll dough into a 1-inch thick rectangle. Use a round biscuit cutter or the top of a water glass to cut out biscuits. Place the biscuits onto a lined and lightly sprayed baking sheet. Bake 12 minutes or until golden brown.
3) Meanwhile, in large non-stick skillet, saute shallot. Remove to a small bowl; set aside. In same skillet, add sausage and cook as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Drain off any excess fat and add the shallot back to the pan. Sprinkle with cumin, paprika, thyme and fold in the spinach, stirring gently allowing the heat to wilt the spinach. Transfer mixture to a bowl and cover to keep warm.
4) In medium bowl, whisk flour, milk, broth, salt and pepper until smooth. Add mixture to the same pan used to cook the sausage. Cook over medium-low heat stirring continuously, 15 minutes or until mixture has thickened and flour is completely cooked off. Add the reserved turkey sausage mixture and cook until the gravy is heated through.
5) Cut the cooled biscuits in half. Spoon turkey gravy over biscuits and serve.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 280
Protein 16g
Carbohydrates 29g
Fiber 5g
Sugars 0g
Fat 10
Cholesterol 40mg
Sodium 730mg
Saturated Fat 3g
https://www.jennieo.com/recipes/766-biscuits-with-spinach-turkey-gravy

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