Turkey Salisbury Steaks and Mushroom Gravy
A healthier twist on classic Salisbury steak made with ground turkey, served with rich 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.
Notes
Serve warm with mashed potatoes, rice, or buttered noodles. Steamed veggies or a fresh salad can be added for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.