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Doc’s Turkey Sausage and Gravy


  • 1 Sleeve of Fully Cooked Jimmy Dean Turkey Sausage Links (12 links), cut into pieces
  • Chicken stock – start with 1 Cup, add more as needed
  • 2 Cups Non-Fat Plain Greek Yogurt
  • 2 TBSP Extra Virgin Olive Oil (EVOO)
  • 3 large cloves of garlic, chopped
  • Fresh ground black pepper
  • ½ to 1 packet sweetener such as Splenda or Stevia


  • Sauté 2 TBSP’s EVOO with chopped garlic on medium heat until garlic turns a light gold.
  • Add cut up sausage links and sauté.
  • As the turkey sausage links brown, break them up into very small pieces with a fork.
  • Intermittently add chicken stock as needed to prevent drying and simmer on low heat.
  • Once sausage is broken up add yogurt at very low heat- AVOID curdling by NOT allowing gravy to boil.
  • Add more chicken stock to achieve desire consistency.
  • Add ½ to 1 packet of sweetener to taste prior to serving.


Makes 4 Servings
Each serving counts as 1 LP and 3 VLP

Serve warm by itself or on a CarbquikTM roll or biscuit. Each roll or biscuit counts as 1 LP and 1 VLP. So, if eaten with the biscuit, each serving counts as 2 LP and 4 VLP.

For more information about CarbquikTMclick here. We sell CarbquikTM in our pantry at our Pembroke Pines location.

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