They’re wacky, they’re funny and they’re hungry! Our Two Hungry Naturalists talk turkey while cooking up some delicious biscuits and sausage gravy at Three Creeks.
TWO HUNGRY NATURALISTS – RECIPE
By popular demand….
1 pound ground turkey (85% lean – don’t use the very lean white meat!)
1 tbs kosher salt (if using table salt use less salt)
2 tbs poultry seasoning (but don’t use the stuff that’s been sitting in your spice rack for seven years!)
1 tsp ground black pepper
A pinch of ground nutmeg
Put above ingredients in a bowl and use your hands to mix well.
Fry a small bit of the sausage, taste it and adjust seasonings as you like.
Heat pan with a little oil then brown the sausage, breaking up the clumps as it cooks. Don’t break it up too much – you’ll want some “clumps” of sausage in the gravy.
For the gravy:
2 tbs butter
2 tbs flour
Milk – have at least 2 cups available.
Add butter and flour to pan with the sausage. As the butter melts, stir the butter and flour together until blended. Add a little milk and stir it in – it will thicken quickly.
Add 2 cups of milk and stir to get rid of any lumps. Bring to a simmer and let the gravy thicken. When thick, add salt and pepper to taste.
Serve over biscuits.