lindy, Author at Garden Seeds and Honey Bees

Buttermilk Biscuit & Turkey Sausage Gravy

Flakey Buttermilk Biscuits

Sift together:

*1 pound 8 ounces Cake Flour
*1 pound 8 ounces Bread Flour
*3 1/2 ounces Baking Powder
*1/2 ounce of Salt
*4 ounces Sugar

Cut in Butter:

Using a pastry knife cut in the cold Butter about dime size pieces into dry ingredients above.

*1 pound Butter, cold

Pour in:

*2 Pounds 4 ounces Buttermilk

Stir in buttermilk with wooden spoon until moist and forms dough ball.

Refrigerate dough for 45 minutes, or until thoroughly chilled.

Remove the dough from the fridge and roll out 3/4 inches thick.

Cut with a Biscuit Cutter, pressing straight down into rolled out Biscuit dough, do not twist Biscuit Cutter.

Place cut Biscuits onto baking sheet lined with parchment paper or Silpat.

Brush the top of biscuits with melted Butter.

Bake in pre-heated oven at 425* F. Until golden brown, about 20 minutes.

Recipe adapted from R. Rex Davidsavor, BATC

**Turkey Sausage cooked until no longer pink in skillet on medium heat and drippings saved for Roux.
***Bacon cooked for drippings to be used in Gravy/Roux.

Turkey Gravy

Roux

*Meat Drippings
*8 plus tablespoons of Flour depending on how much gravy you need.
*1 1/2 cups Milk or more depending on the amount of gravy you need.

This makes about 8 servings, adjust recipe as needed.

*Add Salt and Black Pepper to taste.

Turkey Sausage Gravy

***Bacon grease is optional it is for added flavor but if you want to have less fat in the gravy, use 2 tablespoons of olive oil with drippings left from cooking the turkey sausage and then make your roux in the olive oil and turkey drippings.

You can cut up bacon and put in the gravy or eat separately.

Enjoy!

Jessica, and Lindy

These are Eggplants that grew in a pot and I didn’t know what to do with them, so I made this Eggplant Lasagna, but you could use store bought Eggplant, one to two medium Eggplants would be plenty. (Eggplants should be dark Purple and skins should have a shine to them for best taste. In my above picture the darker ones had a better taste.)

Lasagna with Chicken & Eggplant

Eggplant:

*Eggplant 1-2 medium size (I used a bunch of small eggplants.) Peeled (Eggplant will turn brown quickly so you could put them in a bowl of lemon juice but it is just the character of the eggplant to turn brown. You can also remove the seeds.)and Grilled until tender, careful not to overcook
*Extra Light Olive Oil, rubbed on Eggplant slices before grilling
*Salt and Pepper to taste or Deverle’s Seasoning

I used a George Forman to grill Eggplant.

Chicken:

*Ground Chicken, cooked
*1-2 teaspoons Dried onions, cooked with chicken
*Salt and Pepper to taste

Sauce

Pergo Spaghetti Sauce or a Spaghetti Sauce of your choice

After cooking Chicken add the Spaghetti Sauce. Then in a small glass baking dish (About 11 x 7 12 inches) layer 2-3 Layers of each Chicken Spaghetti Sauce, Grilled Eggplant and Mozzarella Cheese.

**Cover with Aluminum Foil.

Bake in the oven for 30 minutes on 350*F and then remove from oven and remove foil and bake another 5-10 minutes.

These are the Eggplants that we grew in our garden in a pot. I wanted to wait until I had enough to make this Lasagna. I’ve been growing them in my garage when it started to freeze at night, so this is the recipe we came up with.

Enjoy!

Lindy

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Author: lindy

Buttermilk Biscuit & Turkey Sausage Gravy

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Lasagna with Chicken & Eggplant

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