Thanksgiving Leftover Turkey Cranberry Sliders
Introduction
There’s something absolutely comforting about turning Thanksgiving leftovers into something fresh and exciting the next day. These Thanksgiving Leftover Turkey Cranberry Sliders are that cozy, crowd-pleasing mashup of sweet-tart cranberry, savory turkey, melty cheese, and buttery rolls — all tucked into bite-sized buns that feel like a warm hug. Whether your turkey was roasted, brined, or slow-cooked, this recipe celebrates the season’s best flavors and is perfect for casual family meals, holiday lunches, or game-day snacking. If you love repurposing leftovers into easy, delicious meals (or want inspiration beyond soup and sandwiches), these sliders will quickly become a new favorite. For other creative turkey ideas, check out this take on leftover turkey soup for chilly evenings.
Ingredients & Equipment
Ingredients
- 2 cups cooked turkey, shredded or sliced
- 6 slices Swiss cheese or provolone cheese, halved
- 12 slider rolls or mini brioche buns
- 1/2 cup whole berry cranberry sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 4 tablespoons unsalted butter, melted
- 1 tablespoon poppy seeds (optional)
- 1 tablespoon chopped fresh parsley (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Notes:
- Use leftover roasted turkey for the best flavor; dark meat yields a juicier slider, while white meat keeps things lighter.
- Whole berry cranberry sauce adds texture and sweetness; smooth cranberry-orange jam also works.
- Swiss and provolone are both great melters — choose based on your taste. Sharp cheddar gives a bolder bite.
Equipment:
- 9×13-inch baking dish (or similar casserole dish)
- Small mixing bowls
- Pastry brush (for butter topping)
- Sharp knife (to separate sliders after baking)
- Baking tray (optional if you prefer crisping buns separately)
- Aluminum foil
- Helpful tools: handheld mixer or blender (only if you want to puree cranberry sauce or make a smoother mayo spread), instant-read thermometer (useful if reheating turkey to an internal temperature of 165°F).
Step-by-Step Instructions (with tips)
Prep and Assembly
Preheat the oven to 350°F (175°C).
- Tip: If you prefer a slightly crispier roll top, preheat a broiler for the last 2 minutes of baking and watch closely.
Slice the slider rolls in half horizontally, keeping individual rolls attached.
- Tip: Use a serrated knife for a clean cut and to avoid squishing soft brioche.
Arrange the bottom halves in a lightly greased 9×13-inch baking dish.
- Tip: Greasing prevents sticking and makes clean serving easier.
In a small bowl, combine mayonnaise and Dijon mustard. Spread the mixture evenly over the cut side of the bottom rolls.
- Variation: Stir in a teaspoon of honey or a pinch of smoked paprika to the mayo-mustard for a sweet-smoky layer.
Distribute the turkey evenly over the prepared buns. Spoon cranberry sauce over the turkey.
- Tip: Don’t overload with cranberry sauce — you want balance. If your cranberry sauce is very runny, spoon with a slotted spoon to avoid soggy buns.
Layer halved slices of cheese over the turkey and cranberry. Place the top halves of the rolls over the cheese.
- Tip: Slightly overlapping cheese ensures full coverage and even melting.
Butter Topping and Baking
In another small bowl, mix melted butter with garlic powder, onion powder, poppy seeds, and parsley. Brush the mixture generously over the tops of the rolls.
- Variation: Swap poppy seeds for sesame seeds, or add 1/2 teaspoon of dried thyme for an herb-forward flavor.
Cover the baking dish with foil and bake for 15 minutes.
- Tip: The foil traps steam to warm the turkey and melt the cheese without drying the bread.
Remove foil and continue baking for an additional 5 minutes, until cheese is melted and tops are golden.
- Tip: If you like a crispier top, broil on high for 1-2 minutes, watching carefully to avoid burning.
Remove from oven, cool briefly, then separate the sliders using a sharp knife. Serve warm.
- Tip: Letting the dish rest for 3–5 minutes helps the cheese set slightly so the sliders don’t fall apart when you cut them.
Variations & Flavor Suggestions
- Make it deluxe: Add a layer of lightly dressed arugula or spinach after baking for peppery freshness.
- For a tangy kick: Swap Dijon for whole-grain mustard or add a tablespoon of apple cider vinegar to the mayo.
- Gluten-free: Use gluten-free slider rolls or dinner rolls; adjust baking time slightly as needed.
- Vegetarian twist: Substitute turkey with sliced roasted sweet potato or a pan-fried portobello slice and swap Swiss for smoked gouda.
Tips for Different Turkey Preparations
- Roasted turkey: Thinly slice against the grain for tender bites.
- Boiled or poached turkey: Shred and toss gently with a bit of olive oil to keep moist.
- Sliced deli turkey: Works in a pinch; layer thin slices and reduce bake time to avoid drying.
Storage, Freezing & Make-Ahead Tips
Make-Ahead:
- Assemble the sliders in the baking dish up to the point of brushing with butter. Cover tightly with plastic wrap and refrigerate up to 24 hours. When ready, brush the tops with butter mixture and bake as directed, adding an extra 3–5 minutes if chilled.
- Fully baked sliders: Keep them warm in a low oven (200°F) for up to 30–45 minutes before serving.
Refrigerator Storage:
- Store cooled sliders in an airtight container or wrapped tightly with plastic wrap for 3–4 days. Reheat in a 350°F oven in a covered dish until warmed through (about 10–15 minutes), or microwave individual portions for 1–2 minutes, then crisp in a toaster oven if desired.
Freezing:
- Unbaked assembled sliders: Wrap the pan tightly with plastic wrap and foil, then freeze up to 2 months. Bake from frozen at 350°F, covered, for 25–30 minutes; remove foil and bake 10 more minutes until heated and golden.
- Baked sliders: Cool completely, then flash-freeze on a tray before transferring to a freezer bag. Freeze up to 2 months. Reheat from frozen in a 350°F oven, covered, until warmed through.
Portioning Advice:
- These sliders are excellent for parties—plan on 2–3 per person for a main dish and 1–2 per person for an appetizer. Slice the whole pan into even rows (3×4 for 12 sliders) so everyone can grab a neat portion.
How to Use / Serve This Dish
Serving Ideas:
- Game-day platter: Arrange sliders on a wooden board with toothpicks, small bowls of extra cranberry sauce, and pickles.
- Casual holiday lunch: Pair with a simple green salad, roasted root vegetables, or creamy coleslaw for balanced comfort.
- Brunch twist: Serve warm with a side of sweet potato hash and a mimosa for a festive weekend meal.
Creative Pairings:
- Cheese and charcuterie vibes: Add a small cheese board with sharp cheddar and aged gouda to echo the sliders’ savory notes.
- Soup pairing: A cup of warm butternut squash or creamy potato-leek soup complements the sliders’ texture and temperature — think cozy and balanced. You might also enjoy them alongside this classic stuffing bite idea like these thanksgiving stuffing balls for a full leftover feast.
- Dipping sauces: Offer a honey-Dijon dip or warmed gravy for dunking — gravy especially elevates the sandwich to a full holiday feel.
Leftover Inspiration:
- Turn extra slider filling into an open-faced melt on sourdough.
- Chop leftover sliders and toss into a warm grain bowl with quinoa and roasted veggies for a hearty next-day lunch.
- Use leftover cranberry-turkey-cheese mixture as a filling for stuffed sweet peppers or inside puff pastry turnovers inspired by these cranberry cream cheese crescent bites.
FAQ
Q: Can I use deli turkey or rotisserie turkey for these sliders?
A: Absolutely. Deli turkey slices work well if you want a shortcut; just layer and bake slightly less time so the meat doesn’t dry out. Rotisserie turkey is flavorful and moist—shred or slice and use as directed. If using deli meat, consider adding a little olive oil or mayo to keep it moist.
Q: How long will these sliders keep in the fridge after baking?
A: Stored in an airtight container, baked sliders last 3–4 days. Reheat gently in a 350°F oven covered or microwave individual servings and then crisp under a broiler or in a toaster oven.
Q: Can I make these ahead and freeze them?
A: Yes. Assemble unbaked sliders and freeze in the baking dish tightly wrapped for up to 2 months. Bake from frozen, covered, for about 25–30 minutes, then uncover and bake until browned and bubbly. Baked sliders can also be frozen after cooling; reheat from frozen as needed.
Q: Any good substitutions for mayo or Dijon if someone has dietary restrictions?
A: For mayo: use plain Greek yogurt or a vegan mayo alternative. For Dijon: whole-grain mustard or a bit of honey mustard can stand in. If allergies are a concern, always check labels and consider using allergen-free bread or cheese.
Serving & Presentation Tips (H3)
- Warm the serving platter so sliders don’t cool too quickly when arranged.
- Garnish with extra chopped parsley or a sprinkling of poppy seeds for visual appeal.
- Slice with a long serrated knife in one smooth motion to keep sliders neat.
Conclusion
These Thanksgiving Leftover Turkey Cranberry Sliders are the ideal way to celebrate seasonal flavors without fuss — they’re quick to assemble, endlessly customizable, and capture the heart of holiday comfort in every bite. If you adore repurposing holiday leftovers into new favorites, try adapting this recipe to your family’s tastes and share it at your next gathering. For more inspiration and similar cozy slider versions, check out this delightful take on Cranberry Turkey Sliders – Thanksgiving Leftovers Recipe, another warm spin on the combo at Turkey Cranberry Sliders – I Heart Eating, and a simpler slider idea here: Turkey Sliders – Yellow Bliss Road. If you make these, I’d love to hear how you customize them — leave a comment, take a picture, and share the warmth.
Thanksgiving Leftover Turkey Cranberry Sliders
Ingredients
Main Ingredients
- 2 cups cooked turkey, shredded or sliced Use leftover roasted turkey for best flavor; dark meat yields a juicier slider.
- 6 slices Swiss cheese or provolone cheese, halved Choose based on your taste preference.
- 12 rolls slider rolls or mini brioche buns
- ½ cup whole berry cranberry sauce Adds texture and sweetness.
- ½ cup mayonnaise Can substitute with plain Greek yogurt.
- 1 tablespoon Dijon mustard Variation: use whole-grain mustard.
- 4 tablespoons unsalted butter, melted For topping.
- 1 tablespoon poppy seeds (optional) Can be swapped for sesame seeds.
- 1 tablespoon chopped fresh parsley (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
Prep and Assembly
- Preheat the oven to 350°F (175°C).
- Slice the slider rolls in half horizontally, keeping individual rolls attached.
- Arrange the bottom halves in a lightly greased 9x13-inch baking dish.
- In a small bowl, combine mayonnaise and Dijon mustard. Spread the mixture evenly over the cut side of the bottom rolls.
- Distribute the turkey evenly over the prepared buns. Spoon cranberry sauce over the turkey.
- Layer halved slices of cheese over the turkey and cranberry. Place the top halves of the rolls over the cheese.
Butter Topping and Baking
- In another small bowl, mix melted butter with garlic powder, onion powder, poppy seeds, and parsley. Brush the mixture generously over the tops of the rolls.
- Cover the baking dish with foil and bake for 15 minutes.
- Remove the foil and continue baking for an additional 5 minutes, until cheese is melted and tops are golden.
- Remove from oven, cool briefly, then separate the sliders using a sharp knife.
