Turkey Cranberry Sliders
Baked turkey cranberry sliders on Hawaiian rolls with melty cheese and savory butter glaze—perfect for Thanksgiving leftovers and holiday party trays. Crowd-pleasing, food-safe reheated turkey.
🛒Ingredients
- 12 Hawaiian sweet rolls, kept connected
- 2 cups leftover turkey, thinly sliced or shredded
- 1/2 cup cranberry sauce
- 6 slices Swiss, provolone, or cheddar
- 4 tablespoons unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon poppy seeds or everything seasoning (optional)
- Pinch of salt
🔧Kitchen Tools Needed
- 9×13 baking pan
- Serrated knife
- Pastry brush
- Foil
- Instant-read thermometer
📝Instructions
- 1
Preheat oven to 350°F. Slice the slab of rolls horizontally; place bottom half in a 9×13 pan.
- 2
Layer turkey, then cheese, then spoon cranberry sauce. Cap with roll tops.
- 3
Mix melted butter, Dijon, Worcestershire, garlic powder, onion powder, salt, and poppy seeds. Brush generously over tops.
- 4
Cover with foil; bake 15 minutes. Uncover and bake 5–10 minutes more until cheese melts and sliders are hot (turkey 165°F).
- 5
Rest 5 minutes; cut along roll lines. Serve warm.
- 6
Food safety: use refrigerated leftover turkey within 3–4 days; heat through to 165°F.
🥗Nutrition Information
⚡Calories per serving: 390
🏷️Recipe Tags
❓Frequently Asked Questions
No Hawaiian rolls?
Any soft dinner rolls work; baking time is similar.
Make ahead?
Assemble without butter glaze up to 4 hours ahead; glaze and bake before serving.
Spicy twist?
Add pepper jelly with the cranberry or hot honey in the butter.
Vegetarian?
Use roasted sweet potatoes and extra cheese instead of turkey.
How many people?
12 sliders feed about 4–6 as a main or 8–10 as an appetizer.
