Turkey Cranberry Sliders

Leftover holiday turkey gets a huge glow-up with these turkey cranberry sliders tucked into Hawaiian rolls topped with provolone cheese.

Prep Time5

Cook Time15

Total Time20

Course: dinner, lunch

Cuisine: American

Servings: servings

Calories: 198kcal

Author: Morgan Peaceman

Equipment

Sheet Pan or Baking Sheet

Ingredients

12 Hawaiian Slider Rolls
2 cups Sliced Turkey white or dark meat
¾ cup Cranberry Sauce
4 slices Provolone Cheese
2 tablespoon Butter
1 teaspoon Parsley

Instructions

Preheat oven to 350°F and prep a baking sheet with parchment paper. Without separating the rolls, slice the whole slab of Hawaiian rolls in half horizontally. Place the bottom half on the baking sheet, then layer on the sliced turkey.
To the turkey, spoon fresh cranberry sauce on top, spreading with the back of the spoon to create an even layer of cranberry sauce.
Add a thin layer of sliced provolone cheese on top of the cranberry and turkey.
In a small bowl, whisk melted butter with parsley. Place the top half of the rolls back on. Brush generously over the tops of the rolls. Cover with foil and bake for 20 minutes or until the cheese is melted. Slice into individual sliders and serve warm.

Notes

Do not cut the sliders into individual sandwiches. Rather, cut them lengthwise so that it creates one large sandwich to stuff with the turkey and other ingredients. After they warm in the oven, THEN cut them into bite size sliders.

Save the au jus or gravy from Thanksgiving and use as a dip for the leftover turkey sliders.

Tent aluminum foil over the top of the sliders as they bake so you do not run the risk of burning the tops of the slider buns. Trust me, no one likes biting into a hockey puck.

Use just enough cheese to cover the area of the turkey and cranberry. Adding too much cheese may result in uneven melting.

Nutrition