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Cranberry Turkey Sliders Recipe

Cranberry Turkey Sliders

iamwinfred
Cranberry Turkey Sliders are the ultimate way to transform leftover turkey into a hot, cheesy, sweet-and-savory party favorite. Tender turkey, melty Swiss cheese, and tangy cranberry sauce are layered between soft Hawaiian rolls, then brushed with a buttery Dijon-poppy seed glaze and baked until golden and sticky. Ready in under 40 minutes, these sliders work just as well for Thanksgiving leftovers as they do for game day spreads any time of year.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Appetizer, Main Course
Cuisine American
Servings 12 sliders
Calories 210 kcal

Equipment

  • 9x13-inch baking dish
  • Sharp bread knife serrated
  • Aluminum foil
  • Small mixing bowl
  • Pastry brush

Ingredients
  

  • 1 package Hawaiian sweet rolls 12 count
  • 1 pound sliced deli turkey 455g, or leftover roasted turkey
  • 1 cup cranberry sauce 240g, whole berry or jellied
  • 6 slices Swiss or provolone cheese
  • 4 tablespoons unsalted butter 56g, melted
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon poppy seeds
  • 1 teaspoon dried minced onion optional

Instructions
 

  • Preheat oven to 350F. Lightly grease a 9x13 inch baking dish with butter or nonstick spray and set aside.
  • Leave the rolls connected as one slab. Using a sharp bread knife, slice horizontally through the entire slab to create one top layer and one bottom layer. Place the bottom half, cut side up, into the prepared baking dish.
  • Lay 3 slices of cheese evenly across the bottom rolls. Layer the turkey on top, spreading it out so every slider gets an even amount. Top with the remaining 3 slices of cheese.
  • Spoon the cranberry sauce over the top layer of cheese and spread it into a thin, even layer using the back of a spoon. Avoid piling it too thick in one spot to prevent sogginess.
  • Place the top half of the roll slab over the cranberry sauce layer, cut side down. Press down gently with your palm so the whole tray settles together as one unit.
  • In a small mixing bowl, combine melted butter, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk until the brown sugar dissolves and the mixture is smooth. Stir in poppy seeds and dried minced onion, if using.
  • Brush the butter glaze evenly over the tops of the rolls, covering every slider. Cover the dish loosely with aluminum foil and bake for 15 minutes. Remove foil and bake another 5 to 7 minutes, until tops are golden brown and cheese is fully melted.
  • Remove from oven and let the sliders rest for 5 to 10 minutes before cutting. Slice along the natural seams of the rolls into 12 individual sliders. Serve warm, straight from the pan.

Notes

  • Do not skip the foil for the first part of baking; it keeps the tops from browning too fast before the middle heats through.
  • Let the roll slab sit at room temperature for a few minutes before slicing so the halves hold together instead of tearing.
  • Use full fat cheese rather than reduced fat for the best, gooiest melt.
  • Press down gently on the whole tray right after assembling so the layers stay put during baking.
  • Make ahead: assemble sliders a day ahead and refrigerate covered before adding the butter glaze. Add glaze right before baking so the rolls do not turn soggy.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350F oven for about 10 minutes, or in an air fryer at 325F for 5 minutes for a crispier top.
  • Freezing: Freeze unbaked, assembled sliders for up to 2 months. Bake straight from frozen with a few extra minutes covered.
  • Variations: Swap turkey for sliced ham, use brie instead of Swiss, add leftover stuffing under the cheese layer, try spicy brown mustard instead of Dijon, or make a breakfast version with scrambled eggs and crumbled bacon.
  • Cheese options: Swiss, provolone, havarti, and gouda all melt beautifully. Pick whichever you have on hand.
  • To prevent sogginess: Do not overload with cranberry sauce; a thin, even layer is plenty. Let rolls cool a few minutes after baking so everything sets before slicing.

Nutrition

Serving: 1SliderCalories: 210kcalCarbohydrates: 22gProtein: 12gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 340mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 4IUVitamin C: 2mgCalcium: 10mgIron: 6mg
Keyword cranberry turkey sliders, game day appetizers, hawaiian roll sliders, leftover turkey recipes, thanksgiving leftovers
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