I’ve had Salisbury steak fairly often for as far back as I can remember… even though it usually was in the form of a frozen family-style entrée from the grocery store with six steaks in a tray smothered in a dark brown sauce. It’s become a comfort food to me, but when I finally chose to make a homemade version I wanted to try something a little different. Why not use ground turkey instead of ground beef? And so, I found this recipe.
The steaks are juicy, the seasoning is just right, and the gravy with its mushrooms and onions add loads of flavor. If there’s one thing I might have changed, it would be replacing the chicken stock with beef stock to make the gravy a little darker and add more of a beefy flavor. But then again, this is made with turkey, not beef… so chicken stock makes sense too.
Adapted from Cook2eatwell
Turkey Salisbury Steak with Mushroom Gravy
A classic Salisbury steak made with ground turkey instead of ground beef. Juicy and full of flavor, these will be a hit with everyone.
Adapted from Cook2eatwell
In a large bowl add ground turkey, garlic, salt, pepper, ketchup, Worcestershire sauce, steak sauce, egg, and breadcrumbs. Mix by hand until well combined.
Divide meat mixture into four equal portions, then shape each into an oval patty pressed roughly 1/2 to 3/4 inches thick.
Heat oil in a large skillet over medium-high heat. Add the steak patties and cook 2 to 3 minutes per side or until browned (they will not be completely cooked at this stage). Remove from the skillet and set aside so they stay warm.
Pour off any excess oil from the skillet, then place back on the stove. Reduce heat to medium-low and add butter. When butter has melted, add mushrooms and onions and cook 4-5 minutes, stirring frequently.
Add flour to the skillet and stir to combine well. Cook 2-3 minutes, stirring frequently.
Increase heat to medium. Add the chicken broth, Worcestershire sauce, salt, and pepper, and mix well. Be sure to scrape up any brown bits off the bottom of the skillet.
When the sauce has reached a simmer, add the steaks back to the skillet. Reduce heat to medium-low, cover, and cook for 20 minutes, stirring occasionally and flipping the patties at least twice during this time.
Uncover the skillet during the last few minutes of cooking to allow the gravy to thicken. Check for doneness using a meat thermometer; it should read 165 F at the thickest part of the steak. Add more cooking time if needed.
Serving Size 1 steak (about 5 oz)
- Amount Per Serving
- Calories 370kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 7g35%
- Cholesterol 163mg55%
- Sodium 1501mg63%
- Potassium 365mg11%
- Total Carbohydrate 13g5%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 31g62%
- Calcium 7 mg
- Iron 16 mg
- Vitamin D 1060 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Use your favorite steak sauce; A-1 was used in the steak shown in the recipe photo.
- Beef broth could be substituted for the chicken broth if a darker and "beefier" flavored gravy is desired.
- If gravy becomes too thick, stir in small amounts of broth until it reaches the desired consistency.
- Serving suggestions:
- Mashed potatoes or rice (served on or with)
- Steamed vegetables