Cheesy Turkey Sausage Grit Casserole

This is a fantastic brunch option especially if you are asked to bring a dish. It travels well and holds the heat. I can be assembled a day ahead of time and held in the fridge for cooking.
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Prep Time 5 minutes
Cook Time 35 minutes
Rest time 20 minutes
Total Time 1 hour
Course Breakfast, Brunch
Cuisine American, Southern
Servings 10
Calories 315 kcal



  • 1 lb Turkey Sausage Breakfast Type or If you can not find turkey breakfast sausage, simply use regular turkey sausage and add a 1/4 tsp of dried sage or 3 -4 chopped fresh sage leaves
  • 1 Onion Medium
  • 4 Oz. Cream Cheese Softened
  • 1.5 Cups Cheddar Cheese Shredded
  • 3 Eggs
  • 1.25 Cups Grits Instant
  • 32 Ounces Chicken Stock I like to use my own as it adds so much more flavor but store-bought can work also.
  • 1/4 Teaspoon Salt
  • 2 Chicken Bouillon Cubes
  • 1/4 Tablespoon Red Pepper Flake Use a little less if sensitive to spice
  • 3/4 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 1/4 Cup Chicken stock Water can be substituted if you have no more chicken stock


  • 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



Optional: You can add a few pats of butter and or to make it look pretty you can sprinkle some paprika and or dried parsley on top.  You can also reverse the casserole by placing the grits on the bottom and the cheese on the top, either way, it is delish! 


Calories: 315kcalCarbohydrates: 22gProtein: 19gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 115mgSodium: 838mgPotassium: 321mgFiber: 1gSugar: 3gVitamin A: 535IUVitamin C: 2mgCalcium: 156mgIron: 1mg
Keyword bake, Cheesy, family
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