Sausage Gravy and Dumplings

This recipe turns biscuits and gravy into a one-pot meal. Cook the light, tender, and flaky biscuitlike dumplings atop the gravy in your slow cooker.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Slow Cook: 2 hrs to 3 hrs (low) + 25 to 30 minutes (high)

Sausage Gravy and Dumplings

Directions

  1. In a very large skillet cook sausage, onions, and garlic over medium-high heat until sausage is brown and onions are tender, using a wooden spoon to break up sausage as it cooks. Do not drain. Sprinkle the 1/4 cup flour over sausage mixture; stir flour into the sausage mixture. Cook and stir over medium heat for 1 minute. Gradually add the 3 cups milk, stirring constantly. Cook and stir until thickened and bubbly. Stir in fennel seeds, sage, and pepper. Transfer mixture to a 3-1/2- or 4-quart slow cooker.
  2. Cover and cook on low-heat setting for 2 to 3 hours.
  3. For dumplings, turn slow cooker to high-heat setting. In a medium bowl combine the 3/4 cup flour, the cornmeal, baking powder, and salt. In a small bowl combine whisk together egg, the 1/3 cup milk, and the butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Using two spoons, drop dough directly on top of sausage mixture in cooker, making a total of eight mounds.
  4. Cover and cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle dumplings with parsley.
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Nutrition Facts (Sausage Gravy and Dumplings)

  • Per serving:
  • 551 kcal ,
  • 37 g fat
  • (14 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 15 g monounsaturated fat ),
  • 128 mg chol. ,
  • 923 mg sodium ,
  • 28 g carb. ,
  • 2 g fiber ,
  • 7 g sugar ,
  • 24 g pro.
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