Turkey Salisbury Steaks With Mushroom Gravy
By Beth Kaminski ·
Ground turkey makes tender Salisbury steaks when mixed gently with breadcrumbs and an egg. Brown the patties in a skillet, then finish them in mushroom gravy that comes together in the same pan. Serve with mashed potatoes or buttered noodles to catch the sauce.
A Skillet Dinner With Plenty of Gravy
These turkey Salisbury steaks use familiar ingredients and one large skillet. Browning the patties first leaves little browned bits in the pan, which give the gravy more depth. The patties finish cooking in the sauce, so you can check their temperature without worrying about getting a dark crust on both sides.
Choose 93% lean ground turkey if possible. It has enough fat to keep the patties tender without leaving much grease in the skillet. Breadcrumbs and egg help hold the mixture together. Mix just until combined; squeezing or kneading the meat can make the finished steaks firm.
Helpful Swaps and Serving Ideas
- Mushrooms: White button mushrooms and baby bella mushrooms both work. Slice them about 1/4 inch thick so they keep some texture in the gravy.
- Breadcrumbs: Use plain dry breadcrumbs as written. If using seasoned breadcrumbs, reduce the salt slightly and expect a more herb-forward flavor.
- Broth: Low-sodium chicken broth keeps the gravy mild and lets you control the salt. Beef broth gives it a darker color and a stronger flavor.
- On the side: Mashed potatoes, egg noodles, or rice make a useful base for the sauce. Add green beans, peas, or roasted carrots for a vegetable.
Make-Ahead and Storage
You can shape the raw patties up to 24 hours ahead. Keep them covered in the refrigerator, separated with parchment if stacked. Cook refrigerated patties straight from the fridge, allowing a few extra minutes if needed to reach 165°F.
Refrigerate cooked patties and gravy in a shallow, covered container within 2 hours. Use within 3 to 4 days, or freeze for up to 3 months. Thaw frozen portions overnight in the refrigerator. Reheat gently in a covered skillet with a splash of broth or water until the centers reach 165°F.
Frequently Asked Questions
Can I use ground turkey breast?
Yes, but very lean turkey breast produces firmer patties. Handle it lightly and check the temperature early so it does not cook beyond what is needed.
Why are my patties sticking?
The skillet may not be hot enough, or the crust may not have formed yet. Give the patties another 30 to 60 seconds before easing a thin spatula underneath them.
What if the gravy gets too thick?
Stir in water or broth, 1 tablespoon at a time. The gravy should flow around the patties rather than sit in stiff mounds.
Can I leave out the mushrooms?
Yes. Replace them with another medium onion, thinly sliced, and cook until softened and lightly golden before adding the flour.
Recipe
Turkey Salisbury Steaks With Mushroom Gravy
By Beth Kaminski · American
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1¼ lb 93% lean ground turkey
- ⅓ cup plain dry breadcrumbs
- 1 large egg, lightly beaten
- 1 tbsp Worcestershire sauce, divided
- 1 tsp garlic powder
- ¾ tsp kosher salt, divided
- ½ tsp black pepper, divided
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 8 oz white button or baby bella mushrooms, sliced 1/4 inch thick
- 3 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- ½ tsp dried thyme
- 2 tbsp chopped fresh parsley
Method
- 1
In a large bowl, gently mix the ground turkey, breadcrumbs, egg, 2 teaspoons Worcestershire sauce, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper just until evenly combined.
- 2
Divide the mixture into 4 equal portions and shape into oval patties about 4 inches long and 3/4 inch thick.
- 3
Heat the olive oil in a 12-inch skillet over medium heat. Add the patties and cook for 3 to 4 minutes per side, until browned but not cooked through. Transfer to a plate; they will finish cooking in the gravy.
- 4
Melt the butter in the same skillet over medium heat. Add the onion and mushrooms and cook for 8 to 10 minutes, stirring occasionally, until the onion is soft, the mushrooms are lightly browned, and most of their released liquid has evaporated.
- 5
Sprinkle the flour over the vegetables and stir constantly for 1 minute, until no dry flour remains.
- 6
Slowly stir in the broth, scraping up the browned bits from the bottom of the skillet. Add the thyme, remaining 1 teaspoon Worcestershire sauce, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Bring to a gentle simmer and cook for 2 minutes, stirring, until slightly thickened.
- 7
Return the patties and any collected juices to the skillet. Spoon some gravy over them, cover with the lid slightly ajar, and simmer over medium-low heat for 8 to 12 minutes, until an instant-read thermometer inserted sideways into the center of each patty registers 165°F.
- 8
Check the gravy consistency and stir in water, 1 tablespoon at a time, if it is too thick to spoon easily. Sprinkle with parsley and serve the patties with the mushroom gravy.
Spoon the mushroom gravy generously over each turkey steak. Add a scoop of mashed potatoes and a green vegetable for a comforting dinner.
