I have discovered the perfect ratio of meat-to-breadcrumbs-to-liquid for patties, be them meatballs, burgers, meatloaf, or Salisbury steaks. This recipe is modified from Lauren (no, not me) who blogs over at the very successful Lauren’s Latest. I might have a blog-crush on her! If you haven’t visited her blog before, but you probably have, you should really check it out. I feel like I know her. I get sucked into her writing style and her stories always provide a little chuckle. I’ve made a few recipes from her blog (another to be featured Thanksgiving week) and they have all been a success.
I found myself drawn to this recipe because my mother-in-law was visiting and I knew it would be the perfect opportunity to make a dish involving mushrooms. I don’t like mushrooms, it’s a texture thing. My husband though, loves mushrooms. If we’re having burgers or steaks he’ll excitedly saute some up in soy sauce and Worcestershire sauce. But because I don’t eat them the package of mushrooms usually goes to waste, unless of course he remembers we have some and makes an omelet. So with my mother-in-law, who also enjoys mushrooms, in town I knew they wouldn’t be wasted. The flavor of mushrooms doesn’t bother me, and they always smell amazing when cooked so I happily gave them another try (I want to like mushrooms but it’s just not happening) and easily ate around them in the gravy.
I’ve never had Salisbury steak before but according to Lauren’s blog post it’s traditionally served with mashed potatoes. (She served hers with rice cauliflower.) I had a very, very large sweet potato in the pantry so we sliced it up and roasted it. I think this gravy would taste good on anything though so whatever you chose to make as your side will also be dragged through the gravy!
Turkey Salisbury Steaks
- 1 lb ground turkey
- 1 small red onion, chopped, divided use
- 1 egg
- 3/8 C Italian-style breadcrumbs
- 1 tbsp ketchup
- 1 tsp garlic powder
- 1 tsp ground mustard
- 2 tbsp olive oil, divided use
- 8 oz sliced mushrooms
- 1 tbsp butter
- 1 tbsp flour
- 2 C beef broth
- dash Worcestershire sauce
- In a large bowl, mix together turkey, half of the onion, egg, breadcrumbs, ketchup, garlic powder, ground mustard, and S+P. Form into 8 patties.
- In a large, high-sided skillet, brown patties over medium-high heat in 1 tbsp of the olive oil. Remove and set aside.
- Add remaining olive oil and saute the rest of the onion with the mushrooms. Season with S+P and cook until onion is translucent Remove and set aside.
- In the same skillet create a roux by melting the butter and whisking in the flour. Once combined add the broth and Worcestershire, whisking consistently to avoid lumps. Bring to a boil, reduce to a simmer.
- Return the patties and mushrooms to the skillet. Cover and cook 10 minutes until gravy is thick and turkey is cooked through.
*This recipe is modified from Lauren at http://www.laurenslatest.com/turkey-salisbury-steak/*