1. Ingredients
Main ingredients
| Ingredient | Quantity |
|---|---|
| Turkey sausages | 500–600 g (about 5–6) |
| Baby potatoes, halved | 700 g |
| Mushrooms, sliced | 250 g |
| Yellow onion, sliced | 1 large |
| Garlic, minced | 4 cloves |
| Low-sodium chicken broth | 2 cups (480 ml) |
| Unsweetened almond milk | ½ cup (120 ml) |
| Olive oil | 1 tbsp |
Seasonings
| Ingredient | Quantity |
|---|---|
| Dried thyme | 1 tsp |
| Dried rosemary | ½ tsp |
| Garlic powder | ½ tsp |
| Black pepper | ½ tsp |
| Paprika | ½ tsp |
| Salt | ¼–½ tsp, to taste |
| Dijon mustard (optional) | 1 tsp |
For thickening the gravy
-
2 tbsp cornstarch
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2 tbsp cold water
Optional garnish: fresh parsley or chopped chives.
2. Detailed cooking instructions
Step 1 — Prepare the vegetables
Wash the baby potatoes and cut larger ones in half. Slice the mushrooms and onion, then mince the garlic.
Keep the potato pieces roughly the same size so they cook evenly.
Step 2 — Brown the turkey sausages
Heat the olive oil in a skillet over medium heat. Brown the sausages for 2–3 minutes per side.
They do not need to be fully cooked at this stage. Browning adds flavor and gives them a more appealing color.
Step 3 — Layer the slow cooker
Add the potatoes, mushrooms, onion, and garlic to the slow cooker. Sprinkle over the thyme, rosemary, garlic powder, paprika, black pepper, and salt.
Place the sausages on top.
Step 4 — Add the broth
Whisk the chicken broth with the Dijon mustard, if using. Pour it over the vegetables and sausages.
Cover and cook:
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LOW: 4–5 hours
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HIGH: 2½–3½ hours
Cooking times vary with the size of the potatoes and your slow cooker. The potatoes should be fork-tender, and the turkey sausages must reach an internal temperature of 165°F (74°C).
Step 5 — Make the creamy sauce
About 20–30 minutes before serving, whisk together the almond milk, cornstarch, and cold water until smooth.
Stir the mixture into the slow cooker. Cover and cook on HIGH for 15–20 minutes, until the gravy thickens.
For a richer sauce, mash two or three potato pieces into the broth and stir gently.
Step 6 — Adjust the seasoning
Taste the gravy and add salt or pepper as needed. If the sauce is too thick, stir in a little extra broth. If it is too thin, cook uncovered briefly, provided your slow cooker permits this safely and maintains a simmer.
Step 7 — Serve
Spoon the potatoes and mushrooms into bowls, add the turkey sausages, and pour the creamy gravy over everything. Finish with fresh parsley.
Serve with steamed green beans, broccoli, or a crisp side salad.
3. Nutrition information
Estimated per serving — based on 5 servings
Approximately 400 calories
Protein
25–30 g
Carbohydrates
35–40 g
Total fat
15–19 g
Fiber
4–6 g
Saturated fat
3–5 g
Total sugars
5–8 g
Sodium
600–1,000 mg
Estimates depend on the turkey sausage brand, broth, portion size, and amount of gravy consumed.
4. Nut and allergen information
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Almond milk: The recipe as written contains almonds, which are tree nuts.
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Nut-free alternative: Replace almond milk with unsweetened oat milk, soy milk, or regular milk, depending on your dietary needs.
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Check labels: Sausages, broth, and seasonings can contain additional allergens or traces of nuts.
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For a nut allergy, use products labeled appropriately for your allergy and check cross-contact warnings.
5. Storage and reheating
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Refrigerate leftovers within 2 hours in airtight containers.
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Store in the refrigerator for 3–4 days.
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Freeze for up to 2–3 months for best quality.
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Reheat gently on the stovetop or in the microwave until the center reaches 165°F (74°C). Add a splash of broth if the gravy thickens.
Chef’s tip: Browning the sausages before slow cooking and thickening the broth at the end are the two secrets to getting juicy sausages, tender potatoes, and a rich, glossy gravy like the dish in your photo.