Turkey Salisbury Steaks Recipe
Turkey Salisbury Steaks Recipe photo by Taste of Home
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Turkey Salisbury Steaks Recipe

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My mother always made Salisbury steak. When I married, I developed my own, and it just may be the recipe my husband asks for the most. —Leann Doyle, Patchogue, NY
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 4 servings


  • 2/3 cup seasoned bread crumbs, divided
  • 1/3 cup finely chopped onion
  • 2 teaspoons low-sodium Worcestershire sauce
  • 2 teaspoons A.1. steak sauce
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 pound extra-lean ground turkey
  • 1-1/2 teaspoons olive oil
  • SAUCE:
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups reduced-sodium beef broth
  • 1 tablespoon low-sodium Worcestershire sauce
  • 1 tablespoon A.1. steak sauce
  • 1 can (4 ounces) sliced mushrooms, drained

Nutritional Facts

1 patty with 1/3 cup sauce: 291 calories, 11g fat (1g saturated fat), 47mg cholesterol, 703mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.


  1. In a large bowl, combine 1/3 cup bread crumbs, onion, Worcestershire sauce, steak sauce, garlic and seasonings. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties. Place remaining bread crumbs in a shallow bowl. Press patties into crumbs, patting to help coating adhere.
  2. In a large nonstick skillet coated with cooking spray, heat 1-1/2 teaspoons oil over medium heat. Add patties; cook 3-4 minutes on each side or until a thermometer reads 165°. Remove from pan.
  3. In same pan, heat 2 tablespoons oil over medium heat. Stir in flour until smooth; gradually whisk in broth, Worcestershire sauce and steak sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in mushrooms. Return patties to pan. Reduce heat; simmer, covered, 2-3 minutes or until heated through. Yield: 4 servings.
Originally published as Turkey Salisbury Steaks in Taste of Home November 2015, p28

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pcansandee User ID: 4342528 253479
Reviewed Aug. 31, 2016

"OMG! Not usually a turkey person but these blew me and my family away. They were so moist and flavorful as well as easy to make. This is definitely a keeper as I will be making them often, oh yeah double the delicious sauce to slather over the steak and some mashed potatoes."

MY REVIEW User ID: 6993142 242261
Reviewed Jan. 21, 2016 Edited Jan. 22, 2016

"Wonderful rich full flavor! My husband, a meat-lover, did not miss having the typical beef in this Salisbury recipe, and was completely satisfied with the turkey. **I will say, though, that I did not use just turkey breast but ground turkey in general, which would have contained some dark meat in the mixture. I have found turkey breast alone to end up being dry and even a gravy had a hard time masking the dryness of the meat. Also, I sauteed sliced baby portobellos and added them back to the pan before adding the patties back into the sauce for reheating. I rarely use canned mushrooms anymore, finding them a second class rubbery substitute for fresh. I served the steaks with green beans almondine, but yes, noodles or mashed potatoes would indeed be great accompaniments. Staying in my recipe box! :)"

LeslieH User ID: 191346 241880
Reviewed Jan. 16, 2016

"An awesome recipe to definitely make again. The only thing that I would do differently would be to double the amount of the gravy to put on potatoes that I make with the steaks."

i_like_pie User ID: 1201160 236196
Reviewed Nov. 2, 2015

"Yummy comfort food. We had it with mashed potatoes. I did not have A-1, but it was perfectly fine without it."

butterflybirds User ID: 970989 234911
Reviewed Oct. 13, 2015

"Very good! Followed the recipe exactly. Only added a small amount of jalapeno pepper and grated cheddar to the turkey."

keverwann User ID: 1807985 234135
Reviewed Oct. 6, 2015

"This turned out wonderfully, but I made a couple changes. We don't like ground turkey, so I used ground beef. I didn't have canned mushrooms, only dried, so I put about a half cup of dried mushrooms into a pint measuring cup and poured boiling water over it until it read 2 cups. I then put a plate on top and let it sit while I made the rest of the dish. I used the mushrooms, soaking water, and 2 beef bouillon cubes in place of the beef broth and canned mushrooms. I probably added more onion too, but I am prone to that. Everyone liked it over egg noodles and again, cold, the next day as a sandwich filling on homemade bread."

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