Last evening, I made a new (to us) recipe that my friend Nancy shared with me for turkey salisbury steak. We are trying to eat out less and, naturally, eat at home more, so I’m always looking out for new recipes that are family friendly. This one hit the mark! It reminds me of the turkey meatballs and gravy my sweet Gran makes that I love so much. It’s really easy to make and we all enjoyed it. It’s also versatile enough that you COULD do meatballs with it and you can also add mushrooms, which Nancy does with her’s.
Again, disclaimers – these are cell phone pics and products I just so happen to have here at home.
Place 20-oz ground turkey in a mixing bowl
Add Worcestershire sauce to ground turkey:
I used 2-tablespoons of Worcestershire – you can use more or less to taste:
Chop an onion and add HALF the chopped onion to the ground turkey:
Add a handful of panko or other breadcrumbs to the turkey:
(NOTE: I totally forgot the breadcrumbs and mine still turned out good.)
Lastly, add one large egg to the turkey and blend all the ingredients together:
Once mixed, form into patties and place into a hot greased skillet:
Cook in a large skillet on medium-high heat until both sides are seared but the patties are not yet cooked through. Remove patties to a plate and keep warm.
Now, it’s time to make the GOOD part — the gravy.
You’ll need the other half of the chopped onion, 2 tablespoons of butter, 1-2 tablespoons of flour and 1-1.5 cups chicken broth. Nancy’s recipe also calls for 2-3 minced mushrooms, so add those if you like. My family wouldn’t eat it if they saw mushrooms, so I left them off this time.
Place the butter and onions (mushrooms too, if you use them) in the skillet and cook until the veggies are tender.
Next, carefully sprinkle the flour over the cooked onions/mushrooms:
Mix the veggies and flour together, cooking for about 2 minutes:
Now, add the chicken broth and whisk together until it starts to thicken. You can measure, but I “eye-balled” it and just added until it seemed about right:
When your gravy is thickened, hit it with some black pepper. This is my own personal addition because, if you ask me, black pepper makes everything better. Whisk that in to blend:
Once the gravy is ready, then add the “steaks” back to the skillet with the gravy:
(Note: mine were cracked because I forgot the breadcrumbs. Didn’t affect the taste at all. And, it helped this nervous nelly make sure they weren’t pink inside when I was cooking them.)
Cover and cook 8-10 minutes, turning once or twice.
I served our’s with mashed potatoes. Actually, I served my own portion on top of mashed potatoes – YUM!
You could also serve with rice which would also be fantastic.
Our side vegetable was green beans which I cooked with WildTree’s Garlic & Herb blend. I have to say, it was an easy meal to prepare and we all liked it. I think I’ll try this method and make meatballs one of these days to see if I can make them like my Gran does.
Oh and if you are “scared” of making gravy, like I was, don’t be. This is crazy easy. Trust me. Thank you, Nancy, for sharing a great recipe!
Turkey Salisbury Steaks
Yield: 4 steaks
- 1 20-oz package ground turkey
- 1 onion, chopped
- 2 tablespoons Worcestershire Sauce
- Panko breadcrumbs
- 1 large egg
- 2 tablespoons butter
- 2-3 mushrooms, optional
- 1-2 tablespoons flour
- 1-1.5 cups chicken broth
- Black pepper
- Add ground turkey to a bowl.
- Add half the chopped onion, Worcestershire sauce, breadcrumbs and egg to the turkey and blend together well.
- Form four patties from the turkey mixture.
- Add patties to hot, greased skillet. Cook on medium-high heat until both sides are seared but the patties are not yet cooked through.
- Remove patties to a plate and keep warm.
- Place the butter and onions (mushrooms too, if you use them) in the skillet and cook until the veggies are tender.
- Next, carefully sprinkle the flour over the cooked onions/mushrooms.
- Mix the veggies and flour together, cooking for about 2 minutes.
- Now, add the chicken broth and whisk together until it starts to thicken.
- When your gravy is thickened, hit it with some black pepper. Whisk that in to blend.
- Once the gravy is ready, then add the “steaks” back to the skillet with the gravy.
- Cover and cook 8-10 minutes, turning once or twice.
- Serve with mashed potatoes or rice and a side vegetable.