Turkey Salisbury Steak

If it has gravy, it qualifies as Comfort Food to me – and this twist on the classic 1950’s fave has delicious gravy all over the place.

Let’s get the gravy flowing, m’kay?

What you need:

1/2 lb extra lean ground turkey

3/4 teaspoon garlic salt

1/2 teaspoon dried Thyme

1/4 – 1/2 teaspoon black pepper (I prefer closer to 1/4 – but some folks like things more “peppery”)

1 beef bullion cube dissolved in 1 and 1/2 cup water,  or  1 and 1/2 cup stock

1 teaspoon Parsley flakes

Dash Worcestershire Sauce

1 teaspoon cornstarch dissolved in 1 and 1/2 teaspoons of  COLD water

What you do:

In a mixing bowl, combine all spices except Parsley with ground turkey and mix well to incorporate.

Divide mixture in half, and form two thin patties.

Heat a large skillet coated in cooking spray over medium high heat until you can feel the heat when you hold your hand just above the skillet’s cooking surface.  Place patties into the skillet and cook undisturbed for 4 minutes.  Flip and repeat on second side.

Remove patties and reserve on a plate to the side of the stove.  Lower heat to medium under skillet.

Add the bullion mixture or stock to the pan, and use your cooking utensil to loosen the brown bits from the bottom of the pan. Sprinkle in Parsley flakes and stir, allowing mixture to come to a boil. Shake in a dash (not too much) of Worcestershire Sauce.

Add 1/2 of the corn starch slurry and stir rapidly to combine.  If gravy is thinner than you would like, add more of the slurry and stir again, until desired consistency is reached.

Reduce the heat to medium low and return Salisbury patties to the pan, allowing them to heat through and turning once to coat in the gravy.

Serve with mashed potatoes, ladle the gravy over the meat and onto the potatoes.

Breathe in the “stick to your ribs” goodness and enjoy.

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