Turkey Salisbury Steak
1/2 pound sliced bacon, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onions
1 pound cremini or button mushrooms, wiped clean and thinly sliced
2 1/2 teaspoons salt
1/2 cup minced shallots
2 sprigs fresh thyme
1 sprig fresh rosemary leaves
1/2 cup dry red wine
2 tablespoons flour
2 cups rich beef stock
1/2 cup heavy cream, plus 2 tablespoons
2 pounds pounds ground turkey
2 egg yolks
2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 tablespoon minced garlic
Freshly ground black pepper
2 tablespoons cold unsalted butter
2 tablespoons chopped chives
In a large skillet over medium-high heat, cook the bacon until most of the fat is rendered but it is not yet crisp.
Transfer the bacon to the bowl of a food processor and set aside.
Remove all but 3 tablespoons of the bacon fat from the skillet.
Reserve the additional rendered bacon fat in a small bowl and set aside.
Add the chopped onions to the fat in the pan and cook, stirring occasionally, until very soft and caramelized around the edges, about 6 minutes.
Combine the onions with the bacon in the bowl of the food processor and process until smooth.
Transfer to a large bowl and set aside to cool.
Heat 3 tablespoons of the remaining bacon fat in the pan.
Add the mushrooms and 1 teaspoon of the salt, and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 minutes.
Add the minced shallots, thyme, and rosemary, and cook until the shallots are soft, about 2 minutes.
Add the red wine and cook until almost completely evaporated.
Sprinkle the flour over the shallots and mushrooms, and stir to combine.
Cook for 1 minute.
Add the beef stock and cook for 5 minutes, until thickened.
Add 1/2 cup of the heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 minutes.
Cover and keep hot while you prepare the meat patties.
Preheat the broiler to 500 degrees F.
In the mixing bowl with the pureed onion-bacon mixture, add the beef, veal, pork, remaining 2 tablespoons of heavy cream, egg yolks, mustard, Worcestershire Sauce, garlic, remaining 1 1/2 teaspoons of salt, and pepper, and mix lightly but thoroughly.
Shape into 6 oval patties, about 1 cup each, and 1-inch thick, and transfer to a nonstick baking sheet or broiling pan.
Broil the patties close to the heat source, about 4 minutes on each side for medium-rare.
Add the meat pan drippings, butter, and chives to the sauce and stir until the butter is thoroughly incorporated.
Taste and adjust the seasoning if necessary.