Meet your new weeknight hero: juicy Turkey Salisbury Steaks nestled in a silky mushroom gravy. It is cozy, budget-friendly comfort that tastes like a Sunday supper but cooks fast enough for Tuesday night. Grab a skillet and let me walk you through every delicious step.
Why You’ll Love This Turkey Salisbury Steaks
- Lean comfort food that is still incredibly juicy and flavorful.
- Ready in about 35 minutes with simple pantry ingredients.
- Kid-approved, freezer-friendly, and perfect for meal prep.
- Rich, savory mushroom gravy that feels restaurant-level.
- Flexible for gluten-free and dairy-free diets.
Turkey Salisbury Steaks Ingredients & Substitutions
Serves: 4 | Active time: 25 minutes | Total: 35 minutes
- 1.25 lb (570 g) ground turkey, 93 percent lean
- 1/2 small onion, finely grated (about 1/3 cup) for extra moisture
- 2 garlic cloves, minced
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tbsp milk or broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil, for searing
Mushroom Gravy
- 2 tbsp unsalted butter or olive oil
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 small onion, thinly sliced
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 1/2 cups low-sodium beef or turkey broth
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- Kosher salt and black pepper, to taste
- Chopped parsley, for garnish
Simple Swaps
- No panko: use regular breadcrumbs or 1/3 cup quick oats.
- Gluten-free: gluten-free panko and gluten-free Worcestershire.
- Dairy-free: use olive oil instead of butter and unsweetened almond milk or extra broth.
- No mushrooms: make an onion gravy with extra onions and skip mushrooms.
- Ground chicken or beef: both work well with the same method.
Step-by-Step Instructions to Make Turkey Salisbury Steaks
1. Mix the Turkey Mixture
In a large bowl, combine ground turkey, grated onion, garlic, panko, egg, milk, Worcestershire, Dijon, smoked paprika, salt, and pepper. Use a fork to gently mix until just combined. Do not overwork or the patties can turn dense.
2. Shape and Chill
Divide into 4 oval patties about 3/4 inch thick. Place on a plate and chill 10 minutes while you start the gravy. Chilling helps them hold their shape in the pan.
3. Sear the Steaks
Heat a large 12 inch skillet over medium-high. Add olive oil, then sear patties 3 to 4 minutes per side until browned. Transfer to a plate. They will finish cooking in the gravy.
4. Build the Mushroom Gravy
Reduce heat to medium and add butter to the same skillet. Add mushrooms and onion with a pinch of salt. Cook, stirring, until mushrooms release liquid and brown, 6 to 8 minutes. Stir in tomato paste for 30 seconds, then add Worcestershire, broth, and thyme, scraping up browned bits.
5. Thicken and Simmer
Bring to a simmer. Stir in the cornstarch slurry and cook 1 to 2 minutes until glossy and lightly thickened. Nestle the patties back into the gravy, cover loosely, and simmer 5 to 7 minutes, or until an instant-read thermometer in the center reads 165°F. Season gravy to taste and garnish with parsley.
Tips for Success
- Grate the onion to lock in moisture and prevent chunky bits in the patties.
- Mix gently and just until combined to keep the texture tender.
- Chill the shaped patties for cleaner searing and better structure.
- Use a large skillet so the steaks brown instead of steam.
- Check doneness with a thermometer for perfect 165°F without overcooking.
Variations of Turkey Salisbury Steaks
- Gluten-Free: gluten-free panko and certified GF Worcestershire.
- Dairy-Free: olive oil for butter and extra broth in place of milk.
- Onion Gravy: skip mushrooms and double the onions.
- Meatball Style: form into 12 meatballs and simmer in the gravy 8 to 10 minutes.
- Herb Lovers: add 1 tbsp minced parsley and 1 tsp chopped rosemary to the turkey mix.
Serving Suggestions: What to Pair with Turkey Salisbury Steaks
- Buttery mashed potatoes or cauliflower mash
- Buttered egg noodles or garlic rice
- Roasted carrots, green beans, or skillet asparagus
- Crisp side salad with lemon vinaigrette
- A light red wine like Pinot Noir or iced tea with lemon
Storage & Reheating Instructions
- Fridge: Cool, then store steaks with gravy up to 4 days.
- Freezer: Up to 3 months in airtight containers. Freeze flat for easy stacking.
- Reheat: Simmer gently on the stovetop or microwave at 50 percent power until hot, 165°F. Add a splash of broth if the gravy thickens.
- Make-Ahead: Mix and shape patties up to 24 hours ahead. You can also cook fully and reheat for quick meals.
Memories Made Around the Table
I first served these Turkey Salisbury Steaks on a rainy night with a mountain of mashed potatoes. The gravy pooled just right, and everyone asked for seconds. Simple food has a way of making the evening feel special.
FAQs
Can I use ground chicken or beef instead of turkey?
Yes. Ground chicken works similarly. Ground beef will be richer and may need less added fat in the pan.
How do I keep the turkey from drying out?
Grated onion, egg, and panko lock in moisture. Avoid overmixing and cook to 165°F, not beyond.
Can I bake the patties?
Yes. Bake on a lined sheet at 400°F for 12 to 15 minutes, then simmer briefly in the gravy to finish and soak up flavor.
What if I do not have cornstarch?
Whisk 1 1/2 tbsp flour into the butter for a quick roux before adding broth, then simmer to thicken.
Final Thoughts
Turkey Salisbury Steaks deliver classic comfort with a lighter touch and weeknight speed. Keep this one in your rotation for those evenings when everyone is hungry and you want something cozy, satisfying, and reliably delicious.
Turkey Salisbury Steaks with Mushroom Gravy
Equipment
- 1 12-inch skillet
- 1 Mixing Bowl
- 1 Instant-read thermometer (optional)
Ingredients
Turkey Salisbury Steaks
- 1.25 lb ground turkey 93% lean
- 0.5 small onion finely grated (about 1/3 cup)
- 2 cloves garlic minced
- 0.5 cup panko breadcrumbs
- 1 large egg
- 2 tbsp milk or broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 1 tbsp olive oil for searing
Mushroom Gravy
- 2 tbsp unsalted butter or olive oil
- 8 oz cremini or button mushrooms sliced
- 1 small onion thinly sliced
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1.5 cups low-sodium beef or turkey broth
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- Kosher salt and black pepper to taste
- Chopped parsley for garnish
Instructions
Turkey Salisbury Steaks
- In a large bowl, combine ground turkey, grated onion, garlic, panko, egg, milk, Worcestershire, Dijon, smoked paprika, salt, and pepper. Use a fork to gently mix until just combined. Do not overwork.
- Divide into 4 oval patties about 3/4 inch thick. Place on a plate and chill 10 minutes while you start the gravy.
- Heat a large 12-inch skillet over medium-high. Add olive oil, then sear patties 3 to 4 minutes per side until browned. Transfer to a plate; they will finish cooking in the gravy.
Mushroom Gravy & Finish
- Reduce heat to medium and add butter to the same skillet. Add mushrooms and onion with a pinch of salt. Cook, stirring, until mushrooms release liquid and brown, 6 to 8 minutes. Stir in tomato paste for 30 seconds, then add Worcestershire, broth, and thyme, scraping up browned bits.
- Bring to a simmer. Stir in the cornstarch slurry and cook 1 to 2 minutes until glossy and lightly thickened. Nestle patties into the gravy, cover loosely, and simmer 5 to 7 minutes, or until an instant-read thermometer reads 165°F in the center. Season gravy to taste and garnish with parsley.