Turkey Salisbury Steaks with Onion Gravy

Is there anything more nostalgic than a Salisbury Steak? We gave the old school classic a new school twist – ground turkey!

Here’s what you’ll need:

For steaks:

1.2lbs ground turkey
1/3 cup Italian bread crumbs
1 large egg
.25 medium onion – diced
1 tbsp ketchup
2 tsp worcestershire sauce
1 tsp mustard powder
1 tsp dry thyme
1 tsp dry parsley
Salt and pepper to taste
1 tbsp olive oil

For onion gravy:

.25 medium onion – diced
1 tbsp flour
1/2 tbsp butter
1/2 tbsp turkey bouillon (chicken bouillon works too)
1.5 cups water

To start, put all the ingredients for the steaks, except the olive oil, into a mixing bowl.

Using a rubber spatula mix until all ingredients are well combined.

Separate the mixture into four equal portions and shape into steaks.

Put a large high sided frying pan over medium high heat. Add the olive oil. Fry the steaks on each side until golden brown, about 3 or 4 minutes per side. Once both sides are golden brown set steaks aside. They won’t be fully cooked at this point.

Now it’s time to start the gravy. Take the same frying pan you cooked the steaks in and put it over medium heat. You don’t want to clean the pan out because all the deliciousness that is stuck to the bottom will flavor the gravy. Add the butter and onions to the pan and cook for about 4-5 minutes. Then add the flour and whisk it until it forms a slight paste. Cook this paste for 2-3 minutes to cook out the raw flour taste.

Add 1.5 cups of water and turkey bouillon to the pan and whisk until the bouillon is dissolved. (Don’t have bouillon paste? 1 bouillon cube works too!)

Bring the mixture to a boil and then reduce it to a simmer. Once the gravy reduces to a simmer add the steaks and raise the heat to medium high. Simmer the steaks covered in the gravy for 10-12 minutes or until the steaks reach 165F.