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These Turkey Sliders are a perfect way to use up all those Thanksgiving leftovers. Grab some Hawaiian rolls and layer them with leftover turkey, stuffing, cranberry sauce, and smokey cheese and serve with gravy for dipping.Pin this recipe for later!
Table of Contents
Why I Love This Recipe
- Repurposing Leftovers – You could just pile everything on a plate for a second round of Thanksgiving, or you could completely repurpose those leftovers into Thanksgiving Turkey Sliders! Zero waste for the win!!
- Unique – When else would it be ok to stuff bread inside of bread but on the day after Thanksgiving? Sliders filled with turkey, cranberry sauce and stuffing and definitely special.
- Zero Waste – By repurposing those leftovers into sandwiches for the next day, nothing goes to waste.
- Anytime Turkey Cranberry Sliders – This recipe is super versatile; omit the stuffing and just use turkey, cranberry sauce, and cheese for delicious sliders anytime!
How To Make Thanksgiving Sliders
See recipe card below for ingredient quantities and full instructions.
- Slice a slab of Hawaiian Rolls in half, creating a slab of tops and a slab of bottoms.
- Place the bottoms in a baking dish and layer the stuffing, cranberry sauce, turkey and cheese. Replace the tops.
- Mix together the buttery topping and brush evenly on top of the rolls.
- Bake at 350℉ for 15-20 minutes or until hot and melty.
- Use a serrated knife to cut into individual sliders and serve warm with gravy for dipping.
It’s not necessary to cover these. The melted butter will keep them from drying out too quickly, while we also let them brown and get a little toasty.
This is usually a result of a wet bottom layer for the filling. Make sure to layer the stuffing first; this will hold up the cranberry sauce, keeping it from making the bottom half soggy. I specifically didn’t add gravy to the sandwiches and reserved it for dipping, for this reason.
Thick-sliced deli turkey can be used in place of the leftover turkey. Instant stuffing mix and prepared cranberry sauce make this a meal you can prepare any time of the year.
Cheddar, havarti, swiss, or Gouda cheese would all work well.
Since these are made from your Thanksgiving leftovers, I would not store them for longer than a day or two and reheat them either wrapped in foil in a 300℉ oven or wrapped in a paper towel in the microwave.
If you make with ingredients you prepared the same day, you can store them for up to 3 days.
They are meant to be enjoyed immediately rather than made in advance.
- Make sure to layer as directed to keep the sliders from getting soggy.
- You could toss the leftover turkey in the gravy before adding it to the sliders. This makes for a messier slider, and I wouldn’t recommend saving leftovers as it would make the rolls too soggy.
- I prefer to serve turkey gravy on the side for dipping.
- Get creative with the filling. Pile on whatever leftovers you have!
- The cheese is optional but really helps to hold the sandwiches together.
- You can definitely enjoy these cold or room temperature. If you’re not going to bake them, I would leave off the cheese.
- Poppy seeds, honey, fresh thyme, everything bagel seasoning or dried onion flakes are great additions to the buttery topping.
Try These Sliders Recipes Next
- Pizza Sliders
- Hot Italian Sliders
- Reuben Sandwich Sliders
- Hot Chicken Bacon Ranch Sliders
- Buffalo Chicken Sliders
Thanksgiving Turkey Sliders
- 12 Hawaiian rolls
- 2 cups premade stuffing
- 1 cup cranberry sauce
- 16 ounces leftover turkey
- 4 ounces shredded smoked gruyere cheese optional
- 8 tablespoons salted butter melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Leftover turkey gravy for dipping
- Preheat oven to 350℉.
- Slice the pack of rolls in half horizontally and place the bottoms in a 9″x13″ baking dish.
- Evenly place the stuffing across the bottom of the rolls and then top with an even layer of cranberry sauce, followed by the turkey. Sprinkle on the cheese and replace the tops of the rolls.
- In a small bowl mix together the melted butter, garlic powder, onion powder, Worcestershire sauce, dijon, salt and pepper. Evenly brush the butter mixture over the tops of the rolls.
- Bake uncovered for 15-20 minutes or until hot throughout and the tops of the rolls are lightly browned. If they seem to be browning too quickly, cover loosely with foil.
- Use a sharp serrated knife to cut between the rolls. Serve immediately with warm gravy for dipping.