Anyone who grew up with TV dinners or dining in public school cafeterias probably encountered Salisbury steak along the way, and those encounters are not often recalled fondly. We've captured the nostalgia of this American classic, but amped up the flavor and nutritional content by swapping ground turkey for the traditional ground beef, and replacing the insipid "brown sauce" with a rich mushroom demi-glace. This promises to be your tastiest trip down memory lane.
Remove leaves from cauliflower head, core, and cut into bite-sized pieces. Trim ends off green beans. Cut mushrooms into ¼” thick slices. Trim and thinly slice green onions.
Make the Salisbury Steaks
Combine ground turkey, half the green onions, oats, seasoning blend, ½ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Form two oval-shaped "steaks" about the size of your hand. Make a small indentation in the center of each oval.
Sear the "Steaks"
Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and "steaks" to pan and cook 1-2 minutes on each side, or until browned. Transfer to one side of baking sheet. Reserve pan (no need to wipe clean).
Bake Salisbury Steaks and Vegetables
Add cauliflower, green beans, and tomatoes to other side of baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Bake 12-15 minutes, or until Salisbury steaks reach a minimum internal temperature of 165 degrees and vegetables are crisp-tender.
Make the Sauce
Halfway through baking veggies and "steaks", warm same pan used to sear "steaks" over medium heat and add mushrooms and a pinch of salt. Cook until mushrooms are browned, about 5 minutes. Add demi-glace and ¼ cup water to pan, increase heat to high, and cook until sauce thickens to a gravy consistency, about 1 minute. Season to taste with salt and pepper.
Plate the Dish
Arrange vegetables and Salisbury steak on plate. Top with gravy and garnish with remaining green onions.