Salisbury Turkey with Caramelized Onions

I had leftover ground turkey about enough for two people and decided I'd do my take on Salisbury Steak and instead of mushrooms I did Caramelized onions de-glazed with white wine and tomato paste. It turned out so good, I will have to make it again! Can you tell I use a lot of Turkey? I guess I'm paranoid about heart disease and fat intake.

 Caramelize 1/2 a large onion on med low in a bit of oil in a non stick skillet, season with garlic salt.

 Set aside in a bowl, I had steamed some broccoli and didn't want to dirty another bowl.

Brown the meat on both sides until almost cooked through

 Throw the onions back in.

 

 Deglaze with a good glug of wine, a few tsp of Worcestershire and a good squeeze of tomato paste. Then let cook until the meat is fully cooked. Like Farrell's mug in the background?

 Smother with the onions and serve with whatever sides you like. I chose mashed potatoes and steamed broccoli. The "gravy" is just some of the sauce from deglazing the pan.

Salisbury Turkey with Caramelized Onions

For the Turkey Patty:

1/2 lb Ground Turkey(93/7 fat content)

Handful of Oatmeal

A couple dashes Worcestershire Sauce

A few squeezes of Ketchup

1tsp ground onion

Garlic Salt and Pepper TT(to taste) 

For the Caramelized Onions:

1/2 a large onion or one medium

A good White Wine, about 1/4 to 1/2 a cup

A couple dashes Worcestershire Sauce

2 tsp Tomato Paste

1 Tbls Vegetable Oil

Garlic Salt and Pepper TT 

Lets start with onions. Slice thinly. Place a non stick skillet over med-low heat and drizzle in the oil. Add the onions, garlic salt and pepper and cook, stirring occasionally until they reach a golden brown color, this has to be done slowly over med-low heat, beacause you don't want burned onions, you want a jam like consistency. Remove from the heat once they've reach that golden brown color.

 

Now to make your Turkey patties, add all of the ingredients listed in the first column and mix together until well incorporated. Form into two even oblong patties.  

Turn the heat up to med-high on the non stick skillet. Add patties and brown for about 10 minutes on one side, check to make sure it's not burning, but once you see liquid form on top of the patty flip over and cook for another 5-7 minutes, you want it brown on the bottom. Poke with a fork and if the liquid seeping out is fairly clear, a little pink is ok since your are going to cook them in the sauce, it's time to add the onions back into the pan. Cook for about a minute and stir in the Wine, Worcestershire and Tomato paste along with a bit more salt and pepper and deglaze(which means you want all the golden brown deliciousness from the bottom of the pan to incorporate into the sauce), stirring occasionally. Cook until the wine is reduced by half. Serve with whatever sides you like, any starch or grain you can think of would pair well, along with any kind of veggie. Happy cooking my friends and remember to keep it homemade!