Turkey Salisbury Steaks and Mushroom Gravy

The finished dish served on a bed of mashed potatoes on a blue plate with a beige linen.

Turkey Salisbury Steaks and Mushroom Gravy

These turkey Salisbury steaks with mushroom gravy make a delicious and filling dinner. In this recipe, ground turkey replaces ground beef but the flavor is all there, the turkey is generously seasoned and the mushroom gravy is rich and flavorful.

Course Main Course

Cuisine American

Keyword ground turkey, mushroom gravy

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 338kcal

Author Elizabeth

Ingredients

Ingredients Salisbury Steaks

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

Ingredients 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 (we use kosher salt)
¼ teaspoon Black Pepper

Instructions

Add the ground turkey, salt, pepper, garlic, ketchup, Worcestershire sauce, steak sauce, egg and breadcrumbs to a large bowl. Mix together until all ingredients are incorporated.
Separate the ground turkey mixture into 4 patties. Shape each patty into an oval shape. Like an elongated burger. Place the patties on a baking sheet or plate.
Heat the oil in a large, deep, non-stick skillet over medium-high heat. When the oil is very hot – but not quite smoking, add the turkey patties. Cook the patties for about 2-3 minutes, per side until they are browned.
Remove the skillet from the heat and lower the burner to medium-low. Remove the patties and place them on a plate or pan. Keep them warm by covering loosely with a piece of aluminum foil, and/or place the plate in the microwave or oven. They stay nice and warm in an enclosed space away from drafts. Don’t worry if the ground turkey steaks are not cooked through, they will finish cooking in the gravy.
Drain the excess oil but do not wash or wipe the skillet. Place it back over medium-low heat and add the butter. When the butter is melted and foamy add the onions and sliced mushrooms. Cook gently for 4-5 minutes, stirring frequently.
Add the flour to the onions and mushrooms, stir to combine well and cook for 1-2 minutes, stirring frequently.
Raise the heat to medium and add the chicken broth, Worcestershire sauce, ½ teaspoon salt and black pepper. Stir, while gently scrapping the bottom of the skillet as you go.
When the sauce is simmering, add the patties back to the pan (it will take about 5 minutes to come to a simmer).
Bring the liquid back up to a simmer (just 1-2 minutes), lower the heat to medium low, cover and continue cooking, at a simmer for 20 minutes, stirring occasionally, and flipping the steaks at least 2 times during the cooking time.
Uncover the skillet for the last 5 minutes of cooking to thicken the gravy further, if needed. Keep the gravy at a simmer, raise or lower the heat as needed.
The internal temperature of the turkey Salisbury steaks needs to be at least 165°F at the thickest part of the largest piece. Use an instant read thermometer to make sure they are up to temperature. If it’s not, continue cooking for 5-10 minutes and check again.
Taste the gravy and add salt if needed. As a reference we added ¼ teaspoon to ours.

Video

Notes

Don’t slice the mushrooms and onions too thin so that they hold up in the gravy.

The gravy will thicken as it cools. Loosen it with a little bit of chicken broth if it’s too thick.

Nutrition