WHAT’S FOR LEFTOVERS?
Turkey Cranberry Sliders
Array/5
COOK TIME
18 min
TOTAL TIME
28 min
SERVINGS
12 sandwiches
Leftover turkey from the holidays never tasted so good! These Turkey Cranberry Sliders are stacked with cooked turkey, melty Swiss cheese, tart cranberry sauce, on buttery sweet Hawaiian rolls baked in the oven until golden. They’re the easiest way to turn Thanksgiving leftovers into a meal or snack you’ll crave all holiday weekend long!
I’m a big fan of Thanksgiving and all the food, the traditions, the stretchy pants, the naps, the pie. Definitely the pie. All the “day of” traditions are wonderful, but sometimes I love the leftovers even more (thanksgiving pizza, anyone?). There is just something about grabbing a plate, piling up all your favorites again and sitting on your couch. That feeling is what inspired this easy recipe for turkey cranberry sliders!
Don’t get me wrong, I love a good classic turkey sandwich but sometimes you need a little switch up to keep it fun. Welcome to an elevated leftover turkey sandwich. Hawaiian rolls, turkey, Swiss cheese, cranberry sauce and buttery sauce over top. Baked until the Swiss is super melty, the cranberry sauce is nice and warm and the tops of the Hawaiian rolls are slightly golden with that sauce baked in.
Using Thanksgiving Leftovers
Thanksgiving leftovers don’t stick around forever unfortunately. Most of them are best eaten within three to four days when stored in the fridge. If you’ve got more food than you can finish, it helps to get creative so nothing goes to waste. I like to portion out extra turkey (and even the bones) into freezer bags for soup or broth later in the winter, and leftover mashed potatoes make the perfect topping for shepherd’s pie, which also freezes really well.
When it comes to turkey, the key is to store it properly so it stays fresh and safe to eat. Slice or shred the meat off the bones, then place it in airtight containers or resealable bags before refrigerating. If you want it to last longer, freeze portions flat in freezer bags so they thaw quickly when you need them. This way you’ll always have turkey on hand for soups, casseroles, or even another round of sliders!
For these holiday turkey sliders, I recommend making them the day after Thanksgiving while the turkey is at its best. The meat is still fresh, and you’ll already have cranberry sauce waiting in the fridge. Plus, they’re such a quick and easy meal for fueling up after a morning of Black Friday shopping.
Ingredients You’ll Need
Hawaiian Sweet Rolls – These little rolls are soft, fluffy, and just the right amount of sweet, which balances out the savory turkey and tangy cranberry. They also hold up really well when baked.
Cooked Turkey – Shred or slice it so it layers easily into the sliders. Both white and dark meat work great, and mixing them together adds extra flavor.
Cranberry Sauce – Sweet, tart, and just a little tangy, cranberry sauce gives these sliders that Thanksgiving taste. You can use homemade or canned.
Swiss Cheese – Mild but slightly nutty, Swiss melts well and pairs so well with both turkey and cranberry. If you’re not a Swiss fan, brie, cheddar, or gouda are also great swaps.
Butter – Melted butter brushed over the tops of the rolls gives you that golden, bakery-style finish.
Mustard – Just a touch of yellow or Dijon mustard cuts through the richness and ties everything together.
Garlic Powder – A sprinkle of garlic powder brings a savory punch that makes the sliders taste more layered and flavorful.
Poppy Seeds – These add a subtle crunch and that classic slider look on top of the rolls.
How To Make Leftover Turkey Sliders
Prepare for baking: Preheat the oven to 325°F and line a 9×13-inch baking dish with foil. Lightly spray the foil with nonstick cooking spray.
Slice the rolls: Without separating them into individual pieces, slice the Hawaiian rolls in half horizontally so you have one big sheet of tops and one big sheet of bottoms. Place the bottom half into the prepared baking dish.
Layer the turkey: Spread the cooked, shredded leftover turkey evenly across the rolls.
Add the cranberry sauce: Spoon cranberry sauce over the turkey layer. You don’t have to cover it perfectly just make sure each slider will get a little.
Top with Swiss cheese: Lay the slices of Swiss cheese over the cranberry layer so the sliders are fully covered. The cheese will melt down and hold everything together as it bakes.
Assemble the sliders: Place the top half of the rolls over the turkey, cranberry, and cheese layers. Gently press down to help the sliders stick together.
Mix the butter topping: Melt the butter in a small bowl or saucepan, then stir in mustard, garlic powder, and poppy seeds. Use a pastry brush to coat the tops of the rolls with the butter mixture. Cover the pan tightly with foil so the sliders stay soft while baking.
Bake the sliders: Cover the pan tightly with foil. Place the pan in the oven and bake for 15 minutes. Remove the foil and bake for another 3 minutes, or until the tops of the rolls are golden brown.
Cool and serve: Let the sliders rest for a couple of minutes before pulling them apart. Serve warm and enjoy!
Expert Tips
Use a serrated knife for the rolls. A serrated bread knife makes it much easier to slice the Hawaiian rolls in one clean cut without squishing them down.
Warm the turkey slightly. If your leftover turkey is really cold from the fridge, warm it in the microwave for 20–30 seconds before layering. This helps it heat through faster and more evenly in the oven.
Drain excess liquid from cranberry sauce. If your cranberry sauce is extra juicy, give it a quick stir and drain a little liquid so the sliders don’t turn soggy while baking.
Cover tightly with foil. Press the foil down snugly over the rolls so the tops steam a little while baking. This keeps them soft and prevents the edges from drying out.
Let the butter mixture cool slightly. After melting the butter with the seasoning, let it sit for a minute before brushing. This helps the flavors soak into the rolls instead of running off.
Don’t overbake the sliders. Once the cheese is melted and the tops are golden, pull them from the oven right away. Overbaking can make the rolls tough instead of soft and fluffy.
Rest before slicing. Let the sliders sit for 2–3 minutes before pulling them apart. This gives the cheese a chance to set a little so everything stays inside when you serve them.
Use a spatula to lift. Instead of pulling them out by hand, slide a spatula under the bottom to lift the sliders out cleanly. This keeps the bottom layer intact and makes them easier to serve.
Ways To Customize
Swap the cheese. Use brie, gouda, sharp cheddar, or provolone instead of Swiss for a different flavor.
Add stuffing. Layer a thin scoop of leftover stuffing under the turkey for a double Thanksgiving leftover combo.
Use different rolls. Bake the sliders on sourdough sandwich rolls or brioche buns for a different option.
Mix in gravy. Spoon a little leftover gravy over the turkey before adding cheese.
Make it spicy. Add a sprinkle of crushed red pepper flakes or a layer of pepper jack cheese for a little kick.
Add a veggie layer. Slide in some sautéed onions, spinach, or thinly sliced Brussels sprouts to add texture.
Use ham or chicken. Swap the turkey for leftover holiday ham or rotisserie chicken if that’s what you have on hand.
Top with sesame or everything seasoning. Replace the poppy seeds with sesame seeds or everything bagel seasoning for a flavorful finish.
Storage Instructions
These baked turkey sliders are at their very best when eaten fresh from the oven, while the rolls are soft, the cheese is melty, and the cranberry sauce is warm. If you do have leftovers, store them covered in the refrigerator for up to 2 days. Freezing is not recommended because the cranberry sauce and cheese can release moisture as they thaw, which makes the rolls soggy and changes the overall texture. Reheating in the oven or microwave will warm them back up, but the rolls may lose their soft, fluffy bite and turn a bit chewy.
FAQ
What if my turkey is a little dry?
Layering the turkey under the cranberry sauce and melty cheese helps bring moisture back in. You can also drizzle a tablespoon or two of leftover gravy over the turkey before baking for extra juiciness.
What’s the best way to cut the sliders cleanly without everything sliding out?
Use a serrated bread knife and cut straight down with gentle pressure. Holding the top of the rolls lightly with your hand keeps the layers from shifting.
Do I need to toast the bottom of the rolls first to keep them from getting soggy?
No, the rolls bake up soft but not soggy if you stick to the recipe instructions. Toasting first can actually make them too dry since they bake twice.
Can I make these in an air fryer instead of the oven?
Yes, but you’ll need to work in smaller batches. Assemble the sliders in a smaller dish that fits your air fryer, cover with foil, and bake at 325°F until warmed through and melty.
Can I bake these on a sheet pan instead of a casserole dish?
Yes, a sheet pan works fine, but line it with foil or parchment for easier cleanup. Just keep in mind that a casserole dish holds in the heat a bit better, so baking time may be slightly shorter on a sheet pan.
More Fall Holiday Recipes
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Turkey Cranberry Sliders
Sweet Hawaiian Rolls stacked with turkey, cranberry sauce, Swiss cheese and buttery sauce over top. So delicious and easy to make. Great way to switch up leftovers!
Ingredients
1 package Hawaiian Sweet Rolls (12 count)
3 cups cooked, shredded turkey
1 cup prepared cranberry sauce or canned
6 slices of swiss cheese
4 Tablespoons of butter, melted
1 teaspoon yellow or dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon poppy seeds
Instructions
- Preheat oven to 325 degrees. Line a 9×13 pan with foil and spray with non stick spray.
- Separate the Hawaiian rolls and cut each in half. Line the bottom of the pan with the bottom halfs of the rolls.
- Layer the shredded turkey on top of the Hawaiian rolls, then top the turkey with spoonfuls of cranberry sauce and then top that with the slices of swiss cheese. Place the top half of the rolls on top of the sandwiches.
- Next, either in a saute pan on the stove or in a microwaveable bowl, melt the butter, mustard, garlic powder and poppy seeds together.
- Brush the melted butter mixture over top the rolls. Cover the rolls with foil and bake for 15 minutes. Then remove foil and bake for another 3 minutes to get them golden brown. Be sure to watch carefully.
Notes
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