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!

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.

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
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

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.


Calories 280
Protein 16g
Carbohydrates 29g
Fiber 5g
Sugars 0g
Fat 10
Cholesterol 40mg
Sodium 730mg
Saturated Fat 3g


Jennie – O Turkey Recipe of the Week – Recipe Rehab™ Turkey Sausage Breakfast Casserole

January 2, 2015 at 6:21 AM | Posted in Jennie-O Turkey Products | Leave a comment
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To help start your day off, here’s this week’s Jennie – O Turkey Recipe of the Week – Recipe Rehab™ Turkey Sausage Breakfast Casserole. Made with JENNIE-O® Lean Turkey Breakfast Sausage Roll and Vegetables, a delicious and healthy way to kick off your day!

Recipe Rehab™ Turkey Sausage Breakfast Casserole
This recipe is packed with delicious and nutritious ingredients like lean turkey breakfast sausage and fresh veggies. In a few steps, you’ll have a casserole that is easy as it is healthy. It’s a great dish to serve for your family or friends at breakfast

Turkey Sausage Breakfast Casserole


1 large whole grain tortilla, if desired
1 teaspoon olive oil, if desired
1 pinch kosher salt, if desired
18 cherry tomatoes, cut in half
1 tablespoon balsamic vinegar
1 pinch kosher salt
1 teaspoon olive oil
½ cup shredded low-fat mozzarella cheese
12 basil leaves
8 ounces JENNIE-O® Lean Turkey Breakfast Sausage Roll – Mild
6 medium crimini or white button mushrooms
1 stalk celery, roughly chopped
3 green onions, roughly chopped
1 cup kale, shredded and firmly packed
3 tablespoons sun dried tomatoes, precut packed in oil
1 tablespoon olive oil reserved from sun dried tomatoes
1 teaspoon kosher salt
3 whole eggs
1½ cups liquid egg whites



Make the crispy tortilla topping:
* Heat oven to 350°F.
* Cut tortilla into thin strips, about ¼-inch thick. Toss with 1 teaspoon olive oil and pinch of kosher salt.

* Place the tortilla strips on baking sheet. Bake 15 minutes or until golden brown and crispy.

Marinate the tomatoes:
* In medium bowl, toss cherry tomatoes with balsamic vinegar, 1 pinch kosher salt and 1 teaspoon olive oil. Set aside.

Cook sausage:
* Evenly divide turkey sausage into the mini muffin cups.

* Bake sausage 20 to 25 minutes. Always cook turkey to well-done, 165°F as measured by a meat thermometer. Keep warm.

* In food processor, add mushrooms, celery, green onions, kale, sun dried tomatoes, 1 tablespoon olive oil from the jar of sundried tomatoes, and 1 teaspoon kosher salt. Pulse the vegetables to roughly chop them into pea-sized pieces.

* Add chopped vegetables to large non-stick skillet over medium-high heat. Sauté 5 minutes or until vegetables are softened and tender.

Cook eggs with vegetables:
* In medium bowl whisk together eggs and liquid egg whites.

* Pour whisked eggs into pan of cooked vegetables. Continue to cook over medium-high heat, stirring constantly with a rubber spatula to build a “fluffy curd”, 2 to 3 minutes.
Assemble the casserole:
To assemble final dish, layer egg and veggie mixture on bottom of casserole. Top with warm turkey sausage and mozzarella cheese. Top cheese with marinated tomatoes, fresh basil leaves and tortilla crisps.



Nutritional InformationJennie O Make the Switch
Calories 180 Fat 7g
Protein 21g Cholesterol 40mg
Carbohydrates 7g Sodium 980mg
Fiber 1g Saturated Fat 1.5g
Sugars 3g

Jennie – O Turkey Recipe of the Week – Turkey Breakfast Burritos Jar

September 5, 2014 at 5:36 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Breakfast in a jar! What a great idea, you can eat it at home or take it with you. It’s this week’s Jennie – O Turkey Recipe of the Week – Turkey Breakfast Burritos Jar. You’ll be using JENNIE-O® Lean Turkey Breakfast Sausage Roll (Mild). Sausage, Egg, Cheese, Rice, and more and it’s all from the Jennie – O Turkey website ( What you waiting for make the Switch!



Turkey Breakfast Burritos JarJennie - O Turkey Breakfast Burritos Jar




½ pound JENNIE-O® Lean Turkey Breakfast Sausage Roll – Mild
1 teaspoon butter
1½ cup egg substitute or 6 eggs, beaten
1 cup cooked brown rice or cooked quinoa
4 (½-pint) canning jars with lids
1 (15-ounce) can black beans, rinsed and drained
1 cup LA VICTORIA® Thick’N Chunky Salsa
1 cup shredded Mexican cheese Blend
¼ cup chopped fresh cilantro



Cook turkey sausage as specified on the package Always cook to well-done, 165°F as measured by a meat thermometer.

In large skillet, melt butter over medium heat. Add eggs. Cook 2 to 3 minutes or until eggs are almost cooked, stirring occasionally. Fold in turkey sausage.

Spoon ¼ cup rice into each jar. Add one-quarter of black beans, egg mixture, salsa and cheese into each jar. Top with cilantro. Replace lids. Serve warm or refrigerate up to 2 days.



Jennie O Make the Switch

Nutritional Information
Calories 390 Fat 20g
Protein 34g Cholesterol 90mg
Carbohydrates 20g Sodium 840mg
Fiber 8g Saturated Fat 7g
Sugars 2g

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