Pumpkin Sausage Gravy Over English Muffins
A down-home Southern breakfast with a farm-fresh twist
1 pound Italian turkey sausage
1 cup finely diced red onion
4 tablespoons
Organic Valley Unsalted Butter 3 tablespoons all-purpose flour
2 cups
Organic Valley Milk 1/4 cup pumpkin, canned
1/8 teaspoon ground
cinnamon 1/2 teaspoon ground
nutmeg salt pepper 8 English muffins
Over medium-high heat cook sausage. Remove from pan and place on paper towels to drain.
Place red onion in pan and sauté 3 to 5 minutes. Reduce heat to medium. Add butter and melt. Add flour to pan and whisk; cook about 3 minutes. Turn off heat. Add milk (1/4 cup at a time), whisking.
Return to medium high heat; add pumpkin, cinnamon, nutmeg, salt and pepper. Whisk occasionally while gravy comes to a simmer and begins to thicken.
Return sausage to gravy pan. Stir to combine. Serve over toasted English muffin cut into 1/2-inch pieces.
Serve over buttermilk biscuits or toast instead of muffins.
Serve over mashed potatoes for a holiday side dish.
As prepared, each serving contains 190 calories, 12g total fat, 65mg cholesterol, 370mg sodium, 8g total carbohydrate and 13g protein.
