Turkey and Cranberry Sliders
These Turkey and Cranberry Sliders bring together the comforting flavors of Thanksgiving in an easy-to-share dish. Starting with soft Hawaiian rolls, they’re layered with thick-cut turkey (perfect for deli or Thanksgiving leftovers), a spread of sweet-tart whole cranberry sauce, and slices of melted Provolone cheese.
These Turkey and Cranberry Sliders are versatile, working as a next-day Thanksgiving treat, a shareable party snack, or even a cozy weeknight meal. Easy to assemble, bake, and then finish with a savory, buttery Dijon mustard sauce topping that soaks into the sliders as they bake in the oven.
Turkey and Cranberry Sliders
I love to serve these turkey sliders warm out of the oven, with leftover cranberry sauce–a welcoming dish everyone will want to reach for at the table. What I also love is that these are on the table in 25 minutes!
Read more: Turkey and Cranberry Sliders
Why I love this recipe
- Great for the weekend after Thanksgiving.
- Anytime game day snack (replace the cranberry with a slaw or sauteed onions).
- Fun holiday potluck dish!
- Uses up Thanksgiving leftovers!
Gather these ingredients
- Thick-cut deli turkey (or leftover Thanksgiving turkey)
- Provolone cheese
- Cranberry sauce (whole berried)
- Hawaiian dinner rolls (or Brioche rolls)
Sauce:
- Unsalted butter – melted
- Worcestershire sauce
- Dijon mustard
- Minced dried onion
- Poppy seeds
How to make Turkey and Cranberry Sliders
- Preheat the oven to 350 degrees F. Spray a 9 x 13 inch baking dish with cooking spray.
- Slice the rolls in half lengthwise and place the bottom half into a baking dish.
- Layer the deli turkey across the rolls.
- Spread the cranberry sauce over the turkey and top with the cheese slices (you’ll need to tear or cut the slices in half).
- Place the top bun layer onto the sliders
Make the butter sauce:
- Mix together (in a small bowl) the melted butter, Worcestershire sauce, Dijon mustard, dried onion, and poppy seeds.
- Brush the sauce generously on across the top of the buns.
- Cover the 9 x 13 inch pain with foil and bake for 15 minutes. Remove the foil and bake for another 5-10 minutes or until the top is brown.
- Serve hot and enjoy!
Tips & substitutions
- You can use whole berry or regular cranberry sauce. We love the “orange cranberry sauce” at Trader Joe’s.
- Use Hawaiian rolls or brioche small rolls or buns.
- Swap out the Provolone cheese with Havarti, Swiss, or Dubliner cheese.
- If you don’t have turkey, use ham, corned beef, or roast beef instead.
- Try tuna instead of turkey – it’s great with cranberries!
Serving suggestions
Serve these Turkey and Cranberry Sliders with a big salad and Chocolate Dump Cake for a complete dinner spread.
Storage
Store any leftover sliders in an airtight container in the refrigerator for up to 3 days. When you are ready to reheat, cover them with foil and bake at 350 degrees F for 10 minutes or until warmed through.
Check out these other easy slider recipes while you’re here:
- Italian Sliders
- Grilled Cheese Sliders
- Sweet Onion Pizza Sliders with Delallo Pizza Sauce
- Breakfast Sliders
Get the Recipe:
Turkey and Cranberry Sliders
Ingredients
- 1 pound thick-cut deli turkey, or leftover Thanksgiving turkey
- 6 large slices Provolone cheese
- 1 ¼ cup cranberry sauce, whole berried
- 1 16 oz pkg Hawaiian dinner rolls or Brioche rolls, 12
- 4 tablespoons unsalted butter, melted
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons minced dried onion
- 1 teaspoon poppy seeds
Instructions
- Preheat the oven to 350 F. Spray 9×13 baking dish with cooking spray.
- Slice the rolls in half lengthwise and place the bottom half into the baking dish.
- Layer the deli turkey across the rolls.
- Next spread the cranberry sauce over the turkey and top with the cheese slices (you’ll need to tear or cut the slices in half).
- Place the top bun layer onto the sliders.
Make the butter sauce:
- In a small bowl, mix together the melted butter Worcestershire Sauce, mustard, dried onion, and poppy seeds. Generously brush across the tops of the buns.
- Cover the 9×13 pan with foil and bake for 15 minutes. Remove the foil and bake for another 5-10 minutes or until the top is brown.
- Serve immediately while hot!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
