Turkey Salisbury Steaks with Mushroom Gravy
Tender ground turkey patties simmered in a rich mushroom and onion gravy, made in one skillet.
Equipment
- Large nonstick skillet
- Large bowl
- Meat thermometer
Ingredients
Main Ingredients
- 1 lb ground turkey 85/15 or 93/7
- 1 cloves garlic minced
- ½ tsp salt for the patties
- ¼ tsp black pepper for the patties
- 1 tbsp ketchup
- ½ tbsp Worcestershire sauce for the patties
- ½ tbsp steak sauce
- 1 large egg
- ½ cup panko breadcrumbs
- 2-3 tbsp neutral oil for searing
- 2 tbsp butter
- 1 medium onion sliced 1/4 inch thick
- 8 oz white button mushrooms sliced 1/4 inch thick
- 2 tbsp flour
- 2 cup low sodium chicken broth
- ½ tbsp Worcestershire sauce for the gravy
- ¼ tsp salt for the gravy
- ¼ tsp black pepper for the gravy
Instructions
Cooking
- Mix. Combine the turkey, garlic, salt, pepper, ketchup, Worcestershire, steak sauce, egg, and panko in a large bowl. Mix gently until just combined. Shape. Divide into 4 portions and shape each into an oval patty about 3/4 inch thick.
- Brown. Heat the oil in a large nonstick skillet over medium high heat. Cook the patties 2 to 3 minutes per side until deeply browned, then move them to a plate. Cook the vegetables. Pour off all but about 1 tbsp oil and reduce the heat to medium low. Melt the butter, add the onions and mushrooms, and cook 4 to 5 minutes until softened.
- Add flour. Stir in the flour and cook 1 to 2 minutes until no dry patches remain.
- Make the gravy. Raise the heat to medium, pour in the broth, Worcestershire, salt, and pepper, and scrape up the browned bits. Bring to a simmer.
- Simmer. Return the patties to the skillet, cover, lower the heat, and cook 20 minutes, turning at least twice.
- Finish. Uncover for the last 5 minutes to thicken the gravy. Check that the patties reach 165 degrees F.
Notes
Substitutions: Use regular breadcrumbs for panko, beef broth for a darker gravy, or ground chicken for turkey.
Tips: Do not overmix the patties and brown them well for a flavorful gravy.
Storage: Refrigerate patties in gravy for 3 to 4 days. Reheat gently until steaming hot at 165 degrees F.