Turkey Salisbury Steaks with Mushroom Gravy
Enjoy a comforting and healthier twist on a classic with these Turkey Salisbury Steaks smothered in rich mushroom gravy. This family-friendly dish delivers hearty flavor, tender texture, and balanced nutrition — perfect for cozy weeknights or elegant dinners.
Equipment
- Large Skillet
- Mixing Bowl
- Spatula
- Measuring cups
- Knife and cutting board
Ingredients
Turkey Patties
- 1 lb ground turkey lean
- ½ cup bread crumbs
- ¼ cup onion finely chopped
- 1 egg beaten
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- salt and pepper to taste
Mushroom Gravy
- 2 cups mushrooms sliced
- 1 cup beef broth
- 1 tbsp cornstarch optional, for thickening
- 2 tbsp olive oil
Instructions
- In a large bowl, combine ground turkey, bread crumbs, onion, egg, garlic powder, Worcestershire sauce, salt, and pepper. Mix until evenly combined.
- Shape the mixture into even patties, about 1/2 inch thick.
- Heat olive oil in a skillet over medium heat. Cook the patties for 5–6 minutes on each side until browned and cooked through. Remove and set aside.
- In the same skillet, sauté sliced mushrooms for 5–7 minutes until golden brown.
- Pour in the beef broth, scraping up any browned bits. Simmer for 2–3 minutes.
- If thicker gravy is desired, whisk cornstarch with cold water and stir into the skillet. Simmer until thickened.
- Return turkey patties to the pan and spoon gravy over them. Simmer on low for 5 minutes to combine flavors.
- Serve hot, garnished with parsley. Pairs perfectly with mashed potatoes or steamed vegetables.
Notes
For a lighter version, substitute beef broth with vegetable broth. Add a splash of red wine for deeper flavor, or use gluten-free breadcrumbs to make this recipe celiac-friendly. Leftovers can be refrigerated for up to 4 days or frozen for 3 months.