Deli-Style Turkey & Cheese Loaf

Earlier you mentioned Deli-Style Turkey & Cheese Loaf. Do you have the recipe for this?

Oh yes — that’s a great one! Here’s a full Deli-Style Turkey & Cheese Loaf recipe that works perfectly if you’re using a stainless-steel meat press (like the ones from Amazon). It gives you a sliceable, sandwich-ready loaf with that classic deli texture and flavour.

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🧀 Deli-Style Turkey & Cheese Loaf

Ingredients

For the loaf:

• 2 lbs (900 g) cooked turkey breast (rotisserie or leftover turkey), skin removed
• 1 tsp salt
• 1 tsp sugar
• 1 tsp onion powder
• ½ tsp garlic powder
• ½ tsp white pepper (or black pepper if preferred)
• 1 tsp smoked paprika (optional, for colour and flavour)
• 1½ tsp curing salt (optional, gives pink deli colour; omit if not curing)
• 2 tsp cornstarch (binds moisture)
• ½ cup cold chicken or turkey broth
• 1 large egg white (helps emulsify)
• ½ cup finely diced or shredded cheese (Swiss, cheddar, or Monterey Jack are great choices)

Optional Add-Ins:

• 1 Tbsp Dijon or yellow mustard for tang
• 2 Tbsp finely minced parsley or chives
• A pinch of cayenne or crushed red pepper for mild heat

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Instructions

1. Prep the Turkey:
   Roughly chop the cooked turkey and place it in a food processor. Pulse until it forms a fine, almost paste-like texture — similar to ground meat.

2. Season & Mix:
   Add the salt, sugar, spices, cornstarch, curing salt (if using), and egg white. Pulse until fully combined.
   Gradually pour in the cold broth while pulsing until it’s evenly mixed and smooth but not liquidy.

3. Add Cheese:
   Fold in your shredded or finely diced cheese by hand to keep texture contrast.

4. Pack into Meat Press:
   Lightly grease the inside of your meat press with oil or nonstick spray. Pack the mixture in tightly to avoid air pockets.
   Secure the lid and lock it down.

5. Cooking Options:

   • Oven: Place the press in a water bath (baking dish with hot water halfway up the side) and bake at 325°F (160°C) for about 1 hour 15 minutes, or until internal temp reaches 165°F (74°C).
   • Sous Vide: Cook sealed press at 165°F (74°C) for 2 hours for a smoother texture.

6. Cool & Chill:
   Once cooked, remove from the press, drain any liquid, and let cool completely. Wrap tightly in plastic wrap and refrigerate at least 8 hours (overnight) before slicing.

7. Slice & Serve:
   Slice thinly for sandwiches, cube for salads, or serve thick with crackers and mustard.

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🥪 Serving Suggestions

• Excellent cold in sandwiches with lettuce and tomato.
• Try it grilled on rye with a little mustard and Swiss.
• Makes a great protein for wraps or breakfast sandwiches.

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