- 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
- 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
- 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.
- 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.
- 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.
Reviews for Turkey Salisbury Steaks
"Excellent! Will most definitely make it again. Added more beef stock to make more gravy."
"OMG !!!!! This was wonderful !! I doubled the sauce and am so glad I did ! My grown son stopped by and joined us for dinner . I waited until he had taken a few bites , to tell him this was turkey . He laughed and said he was just going to ask what seasonings I put in the ground beef . I fixed mashed potatoes and asparagus with it . Only manners stopped me from licking the plate !!!!"
"Wow! This recipe is delicious! My husband is a hunter, so we have an abundance of venison in the freezer, so I used that instead of ground turkey, but both of us were very pleased with the end product! I would definitely recommend this recipe! Thanks for sharing it on Taste of Home!"
"Nice change from beef. Thanks for the recipe. Easy and everyone loved them!"
"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."
"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! :)"
"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."
"Yummy comfort food. We had it with mashed potatoes. I did not have A-1, but it was perfectly fine without it."
"Very good! Followed the recipe exactly. Only added a small amount of jalapeno pepper and grated cheddar to the turkey."
"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."