Turkey Salisbury Steak with Cola-Onion Glaze over Skillet Corn-Scallion Cake

Name: Turkey Salisbury Steak with Cola-Onion Glaze over Skillet Corn-Scallion Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 24 oz Ground turkey; 1/2 cup Breadcrumbs; 1 large Egg; 1/4 cup Milk; 1 tbsp Worcestershire sauce; 1 tsp Garlic powder; 1/2 tsp Smoked paprika; 1/2 tsp Black pepper; 1 1/4 tsp Kosher salt; 3 tbsp All-purpose flour; 3 tbsp Butter; 2 tbsp Vegetable oil; 1 1/2 cups Yellow onion; 3/4 cup Cola soda; 2 tbsp Tomato paste; 3/4 cup Chicken broth; 1 tsp Apple cider vinegar; 1 tsp Dijon mustard; 1 cup Yellow cornmeal; 1 1/2 tsp Baking powder; 1 cup Buttermilk; 3/4 cup Corn kernels; 1/3 cup Scallions; 3 oz Sharp cheddar cheese; 2 tbsp Fresh parsley

An original American-inspired dish featuring juicy seasoned turkey Salisbury steaks, pan-seared and finished in a glossy onion, cola, and tomato glaze, served over a savory skillet corn-scallion cake. Comforting, flavorful, and a fresh twist on a classic American profile.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g Ground turkey (preferiblemente 93% magro)
60 g Breadcrumbs (natural or estilo panko fino)
1 unit Egg (lightly beaten)
60 ml Milk (for suavizar the mezcla of pavo)
15 ml Worcestershire sauce (divide si es necesario)
4 g Garlic powder
2 g Smoked paprika
2 g Black pepper
8 g Kosher salt (divided)
45 g All-purpose flour (divided for the pastel and for espesar lightly the sauce)
45 g Butter (divided)
30 ml Vegetable oil (divided)
220 g Yellow onion (sliced finas)
180 ml Cola soda (no dietético)
30 g Tomato paste
180 ml Chicken broth
5 ml Apple cider vinegar
5 ml Dijon mustard
150 g Yellow cornmeal (ground medio)
6 g Baking powder
240 ml Buttermilk
120 g Corn kernels (fresh or congelados)
30 g Scallions (chopped finely)
80 g Sharp cheddar cheese (grated)
8 g Fresh parsley (chopped, for terminar)

Nutrition facts

per serving

632 kcal

Calories

40 g

Protein

43 g

Carbs

32 g

Fat

3 g

Fiber

40 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustard

Instructions

1
Preheat the oven to 220°F / 105°C to keep the corn cake warm later if desired. In a large bowl, mix the ground turkey, breadcrumbs, egg, milk, 1 tablespoon (15 ml) Worcestershire sauce, garlic powder, smoked paprika, 3/4 teaspoon kosher salt, and black pepper until just combined without overworking.
2
Divide the turkey mixture into 4 portions and shape into evenly thick oval patties. Place them on a plate.
3
In another bowl, combine the yellow cornmeal, 2 tablespoons (30 g) all-purpose flour, baking powder, and 1/4 teaspoon kosher salt. Add the buttermilk and stir. Fold in the corn kernels, scallions, and shredded sharp cheddar.
4
Heat a 10 to 12-inch skillet over medium heat. Add 1 tablespoon (15 ml) vegetable oil and 1 tablespoon (15 g) butter. Pour in the corn cake batter and spread it evenly. Cook for 3 to 4 minutes until the edges begin to set.
5
Transfer the skillet to the oven and bake the corn cake at 425°F / 220°C for 12 to 15 minutes, until firm and golden on top. Remove from the oven and keep warm in the low oven at 220°F / 105°C.
6
While the cake bakes, heat 1 tablespoon (15 ml) vegetable oil in another large skillet over medium-high heat. Brown the turkey patties for 4 to 5 minutes per side, until deeply colored and they reach an internal temperature of 165°F / 74°C. Transfer to a plate.
7
Reduce the heat to medium. In the same skillet, melt the remaining 2 tablespoons (30 g) butter and add the yellow onion. Cook for 8 to 10 minutes, stirring often, until very soft and browned.
8
Add the tomato paste and the remaining 1 tablespoon (15 g) all-purpose flour. Cook for 1 minute, stirring so the flour lightly toasts.
9
Pour in the cola soda, chicken broth, apple cider vinegar, and Dijon mustard. Scrape the skillet bottom to release the browned bits. Cook for 3 to 4 minutes until the sauce thickens slightly and turns glossy.
10
Return the turkey patties to the skillet with the onion-cola sauce. Cook for 3 to 4 minutes more, spooning the sauce over them, until heated through and glazed.
11
Cut the corn-scallion cake into 4 portions. Serve each portion with a turkey patty on top or alongside, spoon over the onion-cola glaze, and finish with chopped fresh parsley.
12
Serve immediately, making sure each plate gets corn, scallions, cheddar, sauce, and onion.

Chef tips

For the best texture, do not overmix the turkey. If you want crisper edges on the corn cake, preheat the skillet for 2 minutes before adding the batter. The sauce should be glossy and lightly thickened, not as heavy as a dense gravy.

Substitutions

You can use ground chicken instead of turkey. Monterey Jack can replace the cheddar. If you do not have buttermilk, combine 1 cup (240 ml) milk with 1 tablespoon (15 ml) lemon juice and let it stand for 5 minutes. Cola can be replaced with root beer for a different, slightly sweeter profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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