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These Turkey Salisbury Steaks are smothered with a rich and flavorful gravy, and makes for a healthy but comforting dinner the entire family is going to love. This easy dinner is going to be a new family favorite.

Turkey Salisbury steak on top of mashed potatoes on round blue plate.

Turkey Salisbury Steaks Ingredients

Substitution Suggestions:

Ground Turkey: Ground beef can be used for a traditional Salisbury steak.
Panko Crumbs: Feel free to use homemade or store bought traditional bread crumbs.
Tomato Paste: A lot of recipes call for Ketchup and you can use that, I prefer tomato paste because the flavor is more pungent and there is no added sugar.
Salted Butter: You can use unsalted butter or substitute with olive oil.
Olive Oil: Any neutral oil or butter can be subbed for the olive oil.
Mushrooms: I like to use cremini mushrooms, but any fresh mushroom or even a can of mushrooms can be used.
Beef Broth: Chicken broth is a great substitute or water and bouillon can be used too.

Top view of Turkey Salisbury steak on top of mashed potatoes on round blue plate in front of skillet of steaks and gravy.

How to Make Ground Turkey Salisbury Steaks

In a large bowl combine the ground turkey, panko crumbs, dry mustard, garlic powder, Worcestershire sauce, tomato paste, salt and black pepper. Mix with hands just until evenly combined.
Evenly flatten the turkey and score it with your hands or knife into 6 equal portions.

Meat ingredients mixed together in glass bowl and scored into 6 portions.

Make each portion into an oval about ½ inch thick.
In a large deep sided skillet, melt the butter and olive oil over medium-high heat.
Add the turkey patties and fry them for 3-4 minutes on each side until deep brown and the internal temp is at least 155°F.
Remove the patties to a plate and cover with foil to keep warm.

Turkey steaks formed and sitting on white round plate.

Turkey steaks browned and cooked and sitting on white round plate.

Reduce the heat of the skillet to medium-low and add the sliced mushrooms and onions. Sauté and cook until soft and golden brown, about 10-12 minutes. Add a little extra butter or olive oil if the onions and mushrooms look dry and are getting dark too fast.

Onions and mushrooms cooked in cast iron skillet.

Then stir in the tomato paste and Worcestershire sauce.
Lastly stir in the beef broth, increase heat to medium-high and cook for 2-3 minutes.
Whisk the corn starch and water together until smooth.
Add the corn starch slurry to the skillet and whisk in well. Let the gravy come to a bubble and cook until thickened, about 3-4 minutes. Reduce heat to low.

Tomato paste and Worcestershire sauce added to cast iron skillet with cooked mushrooms and onions.

Liquid added to cast iron skillet to make gravy for steaks.

Taste gravy and season with additional salt and pepper if needed.
Add the steaks and any juices on the plate back to the skillet and let simmer for 3-5 minutes.

Turkey Salisbury steaks smothered with gravy in cast iron skillet.

What to Serve with Turkey Salisbury Steaks

We love enjoying these Salisbury steaks over Mashed Potatoes, but they are also very delicious over cooked rice, buttered noodles or riced cauliflower. On the side we enjoy an easy green side salad or one of these tasty side dishes:

Storing Ground Turkey Salisbury Steaks

Storing: Any leftovers can be stored in an air tight container in the fridge for up to 4 days. This recipe is great for making ahead and meal prepping.

Reheating: Reheat any leftovers in a skillet, on the stove, over low heat or in the microwave until warmed through.

Turkey Salisbury Steak on bed of mashed potatoes with bite of steak on fork on a round blue plate.

More Delicious Ground Turkey Recipes:

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5 from 6 votes

Turkey Salisbury Steaks

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 30

Servings:

Author: Heather

Ingredients

Steaks

2 pounds ground turkey
¾ cup panko crumbs
2 teaspoons dry mustard powder
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons salted butter
2 tablespoons olive oil

Gravy

1 medium onion, sliced
4 oz cremini mushrooms, sliced
1 tablespoon tomato paste
1 tablespoon worcestershire sauce
2½ cups beef broth
2 tablespoons corn starch
2 tablespoons water

Instructions

In a large bowl, combine the steak ingredients: ground turkey, panko crumbs, dry mustard, garlic powder, Worcestershire sauce, tomato paste, salt and black pepper. Using your hands, mix everything together evenly.
Flatten the turkey so its level, and score the meat into 6 equal portions. Portion the meat into oval patties about ½ inch thick.
In a large deep sided skillet, melt the butter and olive oil over medium-high heat. Add the turkey patties and fry them for 3-4 minutes on each side until deep brown and the internal temp is at least 155°F.
Remove the patties to a plate and cover with foil to keep warm.
Reduce the heat to medium-low and add the sliced mushrooms and onions to the same skillet. Cook until soft and golden brown, about 10-12 minutes. If the onions start to look dry or are getting dark too fast, add a little extra olive oil to the skillet.
Stir in the tomato paste and Worcestershire sauce.
Then stir in the beef broth while scraping the bottom of the skillet. Increase the heat to medium-high and cook for 2-3 minutes.
Whisk together the corn starch and water until smooth.
Add the corn starch slurry to the skillet and whisk it in well. Bring to a bubble and cook until thickened, about 3-4 minutes.
Reduce heat to low and add the turkey steaks back to the skillet. Simmer for 3-5 minutes.
Serve over mashed potatoes, rice, butter noodles or cauliflower rice and enjoy!

Nutrition

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