• Gather your ingredients
  

For The Meat Mixture

• In a frying pan sweat the onion in the olive oil and the butter
• Once the onion is translucent, pull it from the pan and set it aside
• Turn the heat up to medium high and add the turkey sausage, breaking it up as it cooks down
• Drain any water the turkey releases and set it aside for flavor or to deglaze the pan later if necessary. You can also deglaze with your chicken stock.
• Continue to break up the turkey meat into little tiny pieces and cook until you get some good crispy bits from the smallest pieces.
• Deglaze the pan and add back your onions
• Set aside

For The Grits

• Bring the 32 ounces of chicken stock, and the water with the 1/4 teaspoon of salt to a boil
• Add the chicken stock cubes until melted
• Add the grits slowly as they will bubble up
• Stir them consistently at first,making sure they do not stick to the pan. Bring to a full boil and then turn the heat to its lowest setting
• Whisk the grits to break up any lumps. Cover them and just stir occasionally until the grits are the proper consistency, then remove from heat
• As your grits thicken you can always add a little extra chicken stock or water to achieve the proper consistency

For The Cheese Mixture

• Preheat the oven to 350 degrees F
• Mix the eggs, red pepper flake, onion and garlic powder, cream cheese and 3/4 of the shredded cheese together reserving some of the cheddar cheese for the topping.
• Fold the sausage and onions into the cheese mixture and set aside
• Generously spray a casserole dish or tin foil pan with non-stick cooking spray
  
• Layer the pan with 1/2 the meat and cheese mixture first. Add the grits then another layer of meat to the top.
  
• Sprinkle with the remainder of the cheddar cheese on top.
• Bake for 20-25 minutes until bubbling
  
• Let it rest for 20 minutes or so before serving