Cranberry Turkey Sliders

Transform your Thanksgiving leftovers into irresistible turkey and cranberry sliders in 30 minutes! These bite-sized treats combine tender turkey, tangy cranberry sauce, and creamy melted cheese, all nestled in soft slider buns. Perfect for a quick meal or holiday gathering.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 608kcal

Author Jill Machovsky

Ingredients

▢ 12 slider buns
▢ ¼ cup mayonnaise
▢ 2 Tablespoons Dijon mustard
▢ 3 cups turkey shredded or sliced
▢ 1 cup leftover cranberry sauce
▢ 6 slices of white cheese such as provolone, mozzarella, or Havarti
▢ 3 Tablespoons butter melted
▢ 1 teaspoon garlic powder
▢ 1 teaspoon dried parsley optional

Get Recipe Ingredients

Instructions

Preheat your oven to 350°F. Line a baking dish or sheet pan with parchment paper or foil for easy cleanup.
Slice the slider buns in half horizontally, keeping the tops and bottoms connected as a single sheet. Place the bottom halves of the buns in the prepared baking dish.
12 slider buns
In a small bowl, mix together the mayonnaise and Dijon mustard. Spread this mixture evenly over the bottom layer of buns.
¼ cup mayonnaise, 2 Tablespoons Dijon mustard
Layer the shredded or sliced turkey over the buns.
3 cups turkey
Spoon cranberry sauce over the turkey, spreading it evenly.
1 cup leftover cranberry sauce
Lay the cheese slices over the cranberry sauce, ensuring each slider gets a good amount of cheesy goodness.
6 slices of white cheese
Place the top halves of the slider buns over the cheese layer.
In a small bowl, combine the melted butter, garlic powder, and parsley. Brush this mixture generously over the tops of the buns.
3 Tablespoons butter, 1 teaspoon garlic powder, 1 teaspoon dried parsley
Cover the sliders loosely with foil and bake for 15 minutes to melt the cheese. Remove the foil and bake for an additional 5–7 minutes, until the tops are golden and slightly crisp.
Remove from the oven and let the sliders cool for a minute or two. Use a knife to separate the sliders, and serve them warm.

Notes

Cover tightly with foil for the first half of baking. This traps steam and keeps the tops from browning too quickly.
If the tops brown too quickly, re-cover with foil. Every oven behaves differently, so this is an easy fix.'
Let them rest before slicing. Two to three minutes makes the cheese settle so the sliders hold together better.
Use a serrated knife for clean cuts. It’s the easiest way to slice through warm rolls without crushing them.

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