Ground Turkey Salisbury Steak

There are nights when only pure comfort food will do—but maybe you want it a little lighter and easier on the waistline. Enter: Ground Turkey Salisbury Steak! This is the dinner that feels straight out of a cozy diner, but you get to skip the heavy beef (and, honestly, the food coma). We’re talking juicy turkey patties, a rich mushroom gravy, and a side of buttery mashed potatoes if you’re really doing it right. The best part? Your picky eaters will be all in before you can say “pass the gravy.” Let’s make a weeknight classic that nobody will guess is the healthier version.

Why You’ll Love This Ground Turkey Salisbury Steak

• All the nostalgia, none of the heaviness: Same flavors you remember, but with ground turkey, so it’s lighter but still totally satisfying.
• Fast and fuss-free: You can get this on the table in under an hour. Mix, shape, brown, simmer—done.
• Kid- and grown-up approved: Even folks who claim they “don’t like turkey” will go back for seconds.
• Meal-prep superstar: Makes awesome leftovers for lunch, and the gravy keeps everything moist and delicious.
• Budget-friendly: Uses everyday ingredients you probably have in your kitchen already.

Ingredient Swaps & Variations

• No mushrooms? Omit or use extra onions, or try chopped spinach for a sneaky veggie boost.
• Gluten-free? Use gluten-free breadcrumbs and flour, or swap in cornstarch for the gravy.
• Dairy-free? Use olive oil instead of butter for the gravy.

Step-By-Step: How to Make Ground Turkey Salisbury Steak

Here’s the short and sweet version: mix, shape, brown, simmer, devour. But let’s get a little more detailed so you nail it on the first try.

1. Mix & Shape the Patties

In a big bowl, combine ground turkey, egg, breadcrumbs, half your diced onion, ketchup, garlic salt, ground mustard, and a generous hit of salt and pepper. Mix just until combined—don’t overwork it. Shape into 6 or 7 oval patties, about 1 inch thick.

2. Brown the Patties

Heat 1 tablespoon olive oil in a deep skillet over medium-high. Add the patties and brown on both sides (a couple minutes per side). Don’t worry—they won’t be cooked through yet. Remove them to a plate.

3. Sauté the Veggies

Add the remaining olive oil to the same pan. Toss in the rest of your onions and all the mushrooms. Sauté for 4-5 minutes until browned and tender. Remove to a plate (they’ll go back in later).

4. Make That Gravy

Melt butter in the skillet. Sprinkle in flour and whisk until you’ve got a pasty mixture. (If it’s a bit crumbly, you’re good!) Slowly whisk in beef broth—no lumps, please. Bring to a gentle boil, then reduce heat and add a splash of Worcestershire sauce.

5. Simmer It All Together

Nestle the browned patties back into the skillet. Spoon a little sauce over each. Top with your sautéed mushrooms and onions. Cover and let everything simmer for about 10 minutes—until the gravy thickens and the patties are cooked through (165°F internal temp).

6. Serve It Up

Spoon everything (don’t forget that glorious gravy) over a big scoop of mashed potatoes, cauliflower mash, rice, or whatever you love.

Tips for the Best Turkey Salisbury Steak

• Keep the patties moist: Don’t overmix or overcook. Just enough mixing to combine, and cook until just done.
• Want to make meatballs instead? Go for it! Use the same mixture, just roll into balls and adjust simmering time.
• Air fryer option: You can air fry the patties, then finish in gravy on the stove.
• Freezer-friendly: Cool completely, then freeze patties with or without gravy for up to 3 months.

Serving Ideas

• The classic: Pile high over mashed potatoes, then add a scoop of green beans or roasted carrots.
• Healthier twist: Serve with cauliflower rice or roasted veggies.
• Leftover magic: Stuff into a hoagie roll for a “Salisbury Steak sandwich” or serve over a baked potato for a cozy lunch.

Storage & Make-Ahead

• Fridge: Leftovers keep in an airtight container up to 3 days.
• Freezer: Freeze cooked patties and gravy in separate containers for up to 3 months. Thaw and reheat gently on the stove or microwave, adding a splash of broth if needed.

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