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  • Writer's pictureLeigh

How to Make Salisbury Steaks With Ground Turkey--Diabetic Friendly

No, these turkey Salisbury steaks don't taste like the beef version. They taste like turkey, and I like them just as much, maybe more, than the beef version. Plus, the ground turkey has the benefit of being slightly less expensive and lower in fat than beef. The turkey Salisbury steaks are lighter, and they taste a little of Thanksgiving with chopped celery, onions, mushrooms, and plenty of poultry seasoning. The turkey version is quite moist thanks to a little part-skim ricotta cheese in the meat mixture. If you'd like, you can stir up the meat mixture ahead of time and pop it in the refrigerator to use later in the day. The refrigerator time improves the taste, I think. The turkey Salisbury steaks really are quite good, quick to make on the stove top, and are a great way to vary your poultry consumption. Enjoy!

How to Make Salisbury Steaks With Ground Turkey--Diabetic Friendly
How to Make Salisbury Steaks With Ground Turkey--Diabetic Friendly

Ground Turkey Salisbury Steaks -- Serves 6+


1/2 a medium onion, chopped (about 1/2 cup)

1-2 ribs of celery, chopped (about 1/2 cup)

4 ounces of mushrooms, coarsely chopped (3-5 mushrooms)

1/4 teaspoon of garlic powder

3/4 teaspoon of salt, divided

2/3 cup of part-skim ricotta cheese

1 - 1 1/4 pounds of lean ground turkey (93 percent lean)

1 large egg

1/4 teaspoon of dried thyme

1/4 teaspoon of pepper

1 teaspoon of poultry seasoning

1/4 cup of quick oats

1 - 2 teaspoons of Dijon mustard


Sauce


4 ounces of sliced mushrooms

1/2 a medium onion, chopped (about 1/2 cup)

1 rib of celery chopped (about 1/4 cup)

1 cup of low-sodium chicken broth (or 1 teaspoon of reduced sodium "Better Than

Bullion" mixed with 1 cup of hot water)

1/4 cup of milk mixed with 2 teaspoons of potato starch or cornstarch

2 teaspoons of chopped parsley, optional


In a large bowl combine the onions, celery, chopped mushrooms , garlic powder, 1/4 teaspoon of salt, and a teaspoon or two of water. Microwave the mixture for 2-3 minutes or until the vegetables soften. Let the veggies cool a little (5-10 minutes), then add the ricotta. Stir in the ground turkey, egg, remaining salt, thyme, pepper, poultry seasoning, quick oats, and Dijon mustard. Let the mixture sit for a few minutes or refrigerate it to use later in the day. When you're ready to make dinner, put a large, non-stick skillet on the stove but don't heat it. Make 6-8 small turkey patties and put them in the cold pan. Turn the heat on to medium and partially cover the pan. Let the patties cook for 6-8 minutes or until they are just a little brown on the bottoms. Flip the patties and add the sliced mushrooms, onions, and celery to the pan around the patties. Let the patties cook for 6-8 minutes on their second sides with the pan partially covered. You can add a tablespoon or two of water to help steam the meat/veggies, if your pan seems to be too dry. Add the chicken broth to the pan, turn down the heat to medium low, cover the pan, and let the mixture cook for 5-10 minutes or until the veggies are tender and the turkey patties register at least 165 degrees when you check their centers with a meat thermometer. Stir the milk and potato starch mixture and add it, a little at a time, to the liquid in the pan. You may need to add a little more milk or water to the pan, depending on how much of your liquid has cooked off. Spoon some of the sauce over the patties and sprinkle the tops of the patties with a little chopped parsley if you like.

How to Make Salisbury Steaks With Ground Turkey--Diabetic Friendly
How to Make Salisbury Steaks With Ground Turkey--Diabetic Friendly

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