Serves 8 to 10
1/2 large onion, cut into a small dice
8 ounces pork breakfast sausage
2 cloves minced garlic
4 tablespoons butter
6 cups turkey stock
2 cups whole milk
6 to 8 ounces bread crumbs, preferably homemade
1. In a warm pan, add onions, sausage, garlic, and butter, stirring constantly to brown and break up sausage and onion. Add turkey stock and milk. Bring to simmer while stirring to get all the brown bits off the bottom of the pan.
2. Whisk in bread crumbs to desired thickness. You should wait at least two minutes after adding to see how thick the bread will make the gravy as it will continue to absorb liquid. Salt and pepper to taste.
- From Hungry Pigeon chef and co-owner Scott Schroeder