We tried this SkinnyTaste recipe, which ingeniously lightens the dish by substituting half of the minced beef with minced turkey. http://www.skinnytaste.com/skinny-salisbury-steak-with-mushroom/ Although the recipe calls for unseasoned breadcrumbs, we added about ½ tsp each freshly minced sage, oregano, and thyme to the meat mixture. To shape the patties, we used an oval ½ cup measuring cup, which yielded 9 oval patties. We served this over mashed potatoes; if you want to make those from scratch, here is the recipe: http://piglettedc.tumblr.com/post/133996295246/simple-mashed-potatoes-this-is-a-recipe-from-my (Nov. 2016)
Note: Because our minced turkey comes in 1 1/3 lb portions, we used 2 eggs (not 1 egg, 1 egg white), incrementally increased the beef stock from ¼ to 1/3 cup, and doubled the breadcrumbs (from ½ cup to 1 cup). We determined the mixture was right when it was moldable and not too sticky. In the future, we may not use additional beef stock, since the egg yolk (from the second egg) already adds a lot of liquid to the mixture.
Note 2: For a more pronounced mushroom flavor, we often use cremini mushroom and nearly double the amount (from 8 oz to nearly 16 oz). In addition, we made homemade breadcrumbs from crackers (detailed here: http://piglettedc.tumblr.com/post/182147256736/breadcrumbs-made-from-crackers-we-made-instant). We found that we needed to increase the amount of breadcrumb from ½ cup to about 7/8 cup to get the right meat mixture consistency. (Jan. 2019)
Cooking Adventures 