These Turkey Cranberry Sliders are baked with savory turkey and sweet tangy cranberry sauce in a warm roll combining everything great about a holiday feast in a sandwich.
Growing up my mom could stretch those holiday leftovers last for days. It was an art from really. Leftover veggies became soup, leftover ham was used for sandwiches or Slow Cooker Ham and White Beans,
In recent years I’ve learned a few creative ways to use leftovers like these sliders, or one of our favorites is Turkey all la King. After all your worked so hard to cook that big meal why not make the leftovers work for you!
How do you make Turkey Cranberry Sliders?
What you’ll need:
- Turkey (I think these sliders are the best when they are made with leftover turkey from Thanksgiving but of course you could use deli style turkey breast)
- Hawaiian style dinner rolls
- Brown Sugar
- Worcestershire sauce
- Dijon Mustard
- Poppy Seeds
- Preheat your oven to 350 degrees
- Remove the rolls from the package but do not separate them. Instead using a long sharp knife slice them lengthwise to create a top half and bottom half of the bread.
- Place the bottom half of the bread in a 9×13 inch casserole dish then layer on turkey, cheese and cranberry sauce. Then cover with he top half of the bread.
- In a small saucepan over medium heat whisking constantly; combine the butter, brown sugar, Worcestershire sauce, Dijon mustard, and poppy seeds until the butter is melted and the brown sugar dissolved.
- Pour the sauce evenly over the top of the sandwiches, using a spoon or pastry brush to evenly distribute the sauce.
- Cover the dish with foil, then bake the sliders for 15 minutes. Remove the foil and bake for an additional 5 minutes or until the sliders are golden brown and the cheese is melted.
My tips for this recipe:
- Line your 9×13 dish with foil for easier clean up these sliders can get a little messy in while they are in the oven
- Don’t have poppy seeds? it’s not big deal. They do add a little extra flavor but you can leave them out and the sliders are still super good.
- I used slices of leftover turkey but chopped turkey will work just as well.
If you have some leftover salad or macaroni and cheese they are perfect for serving with these Turkey Cranberry Sliders.
Happy Cooking Y’all,
Looking for more fun slider recipes?
Turkey Cranberry Sliders
- 1 dozen Hawaiian style rolls
- 1 pound leftover fully cooked turkey or deli style turkey breast
- 8 ounces provolone cheese*
- 1 cup whole berry cranberry sauce (or jellied cranberry sauce)
- ¼ cup butter
- 2 tablespoons brown sugar packed
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ teaspoon poppy seeds
Preheat oven to 375 degrees.
Remove the rolls from the package and use a long, sharp knife to cut the whole loaf in half horizontally to create a bottom half and a top half. Place the bottom half into a 9x13-inch glass baking dish.
Evenly distribute the turkey over the bottom half of the bread, then top with the cheese and then the cranberry sauce. Place the top half of the loaf on top.
In a small saucepan over medium heat whisking constantly; combine the butter, brown sugar, Worcestershire sauce, Dijon mustard, and poppy seeds until the butter is melted and the brown sugar dissolved.
Pour the sauce evenly over the top of the sandwiches, using a spoon or pastry brush to evenly distribute the sauce.
Cover the dish with foil and bake the sliders at 375 degrees for 15 minutes. Remove the foil and bake for an additional 5 minutes or until the sliders are golden brown and the cheese is melted.
Cool slightly before serving.
*can exchange for Swiss cheese either is delicious
Notes: I used canned whole berry cranberry sauce, but it could be made with slices of jellied cranberry sauce or even a homemade sauce.