Vegetarian Dairy Free Turkey Salisbury Steaks

Total time45 min

Prep time15 min

Cook time30 min

4.8

(28)

Vegetarian Dairy Free Turkey Salisbury Steaks

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Ingredients

4 servings

For the patties

1 ¼ lb ground turkey
Chef's tip
Brown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking.
⅓ cup plain breadcrumbs
1 large egg
1 tbsp worcestershire sauce
1 tsp dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil, divided

For the gravy

8 oz cremini mushrooms, thinly sliced
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tbsp worcestershire sauce
1 tsp tomato paste
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, 1 tbsp Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined, then divide into 4 equal oval-shaped patties about 3/4 inch thick.
2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the patties and sear undisturbed for 4 minutes, until the undersides are deep golden brown and release easily from the pan. Flip and cook for another 3–4 minutes, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer the patties to a plate and set aside.

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