Turkey Salisbury Steaks and Mushroom Gravy is a delicious and hearty dish perfect for dinner any night of the week. This recipe offers a lighter twist on the classic Salisbury steak, using ground turkey instead of beef. The tender turkey patties served with rich mushroom gravy create a satisfying meal that your whole family will love.
why make this recipe
This recipe is great for several reasons. First, it provides a healthier alternative to traditional Salisbury steaks, as ground turkey is lower in fat and calories. Second, it is easy to prepare, requiring simple ingredients that you likely already have in your kitchen. Lastly, the flavorful mushroom gravy adds depth and richness to the dish, making it comforting and hearty.
how to make Turkey Salisbury Steaks and Mushroom Gravy
Ingredients:
- 1 pound Ground Turkey (85/15 or 93/7)
- 1 Garlic Clove (minced)
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Ketchup
- ½ tablespoon Worcestershire Sauce
- ½ tablespoon Steak Sauce (we used A-1)
- 1 Egg
- ½ cup Panko Breadcrumbs
- 2-3 tablespoons Oil (use a neutral flavorless oil with a high smoke point, we used canola oil)
- 2 tablespoons Butter
- 1 Medium Onion (sliced about ¼ inch thick, use a yellow or white onion)
- 8 ounces White Button Mushrooms (sliced about ¼ inch thick)
- 2 tablespoons Flour
- 2 cups Chicken Broth
- ½ tablespoon Worcestershire Sauce
- ½ teaspoon Salt (plus extra if needed at the end, we use kosher salt)
- ¼ teaspoon Black Pepper
Directions:
- In a large bowl, combine the ground turkey, salt, pepper, garlic, ketchup, Worcestershire sauce, steak sauce, egg, and breadcrumbs. Mix until everything is well combined.
- Divide the mixture into 4 equal parts and shape each part into an oval patty, similar to an elongated burger. Place the patties on a baking sheet or plate.
- Heat the oil in a large non-stick skillet over medium-high heat. When the oil is hot (but not smoking), add the turkey patties and cook for 2-3 minutes on each side until browned.
- Remove the skillet from heat and reduce the burner to medium-low. Take out the patties and place them on a plate. Keep them warm by covering with aluminum foil or placing the plate in the microwave or oven.
- Drain excess oil, but do not wash the skillet. Place it back on medium-low heat and add the butter. When melted and foamy, add the onions and mushrooms. Cook gently for 4-5 minutes, stirring frequently.
- Add the flour to the onions and mushrooms, stirring to combine and cook for 1-2 minutes.
- Raise the heat to medium, then add the chicken broth, Worcestershire sauce, salt, and black pepper. Stir while scraping the bottom of the skillet.
- Once the sauce begins to simmer (about 5 minutes), return the patties to the skillet. Bring the liquid to a simmer again (1-2 minutes), then lower the heat to medium-low, cover, and simmer for 20 minutes, turning the steaks at least twice.
- Uncover for the last 5 minutes of cooking to thicken the gravy, if necessary. Keep the gravy simmering and adjust the heat as needed.
- Ensure the turkey patties cook to a safe internal temperature of at least 165°F. Use an instant-read thermometer to check and continue cooking if needed.
- Taste the gravy and add more salt if necessary, as needed.
how to serve Turkey Salisbury Steaks and Mushroom Gravy
Serve Turkey Salisbury Steaks and Mushroom Gravy warm, spooning the rich gravy over the patties. This dish pairs wonderfully with mashed potatoes, rice, or even buttered noodles. You can also add a side of steamed veggies or a fresh salad for a complete meal.
how to store Turkey Salisbury Steaks and Mushroom Gravy
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm them in the microwave or on the stovetop over low heat, adding a splash of chicken broth if the gravy has thickened too much.
tips to make Turkey Salisbury Steaks and Mushroom Gravy
- Use fresh ground turkey for the best flavor and texture.
- Make sure not to overcook the patties during the initial browning; the gravy will finish cooking them.
- For extra flavor, try adding herbs like thyme or parsley to the gravy or the turkey mixture.
variation
Feel free to switch up the mushrooms! You can use cremini or shiitake mushrooms for a different twist. Also, mixing in some finely chopped spinach or other vegetables into the turkey mixture can enhance nutrition while adding color.
FAQs
1. Can I freeze Turkey Salisbury Steaks and Mushroom Gravy?
Yes, you can freeze the patties before cooking or after they are cooked with gravy. Just ensure they are stored properly in an airtight container or freezer bag.
2. Is ground chicken a good substitute for turkey?
Absolutely! Ground chicken can be used in place of turkey, and you’ll still get a delicious outcome.
3. How can I make this dish gluten-free?
To make this recipe gluten-free, use gluten-free bread crumbs and ensure your Worcestershire sauce is gluten-free as well.
Turkey Salisbury Steaks and Mushroom Gravy
Ingredients
For the patties
- 1 pound Ground Turkey (85/15 or 93/7) Use fresh ground turkey for the best flavor and texture.
- 1 clove Garlic (minced)
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Ketchup
- ½ tablespoon Worcestershire Sauce
- ½ tablespoon Steak Sauce (we used A-1)
- 1 large Egg
- ½ cup Panko Breadcrumbs
- 2-3 tablespoons Oil (neutral flavorless) High smoke point, we used canola oil.
For the mushroom gravy
- 2 tablespoons Butter
- 1 medium Onion (sliced about ¼ inch thick) Use a yellow or white onion.
- 8 ounces White Button Mushrooms (sliced about ¼ inch thick)
- 2 tablespoons Flour
- 2 cups Chicken Broth
- ½ tablespoon Worcestershire Sauce
- ½ teaspoon Salt Plus extra if needed at the end.
- ¼ teaspoon Black Pepper
Instructions
Preparation
- In a large bowl, combine the ground turkey, salt, pepper, garlic, ketchup, Worcestershire sauce, steak sauce, egg, and breadcrumbs. Mix until everything is well combined.
- Divide the mixture into 4 equal parts and shape each part into an oval patty, similar to an elongated burger.
Cooking
- Heat the oil in a large non-stick skillet over medium-high heat. When the oil is hot, add the turkey patties and cook for 2-3 minutes on each side until browned.
- Remove the skillet from heat and reduce the burner to medium-low. Take out the patties and place them on a plate, keeping warm.
- Drain excess oil from the skillet. Place it back on medium-low heat and add the butter. When melted, add the onions and mushrooms; cook for 4-5 minutes, stirring frequently.
- Add the flour to the onion and mushroom mixture, stirring to combine and cook for 1-2 minutes.
- Raise the heat to medium, add the chicken broth, Worcestershire sauce, salt, and black pepper. Stir while scraping the bottom of the skillet.
- Once the sauce begins to simmer, return the patties to the skillet. Bring to a simmer again, lower heat, cover, and let simmer for 20 minutes, turning the steaks at least twice.
- Uncover for the last 5 minutes of cooking to thicken the gravy, if necessary.
- Ensure the turkey patties cook to a safe internal temperature of at least 165°F.
- Taste the gravy and add more salt if necessary.
