Leftover Turkey & Cranberry Sliders (Easy Holiday Leftover Recipe)
Sweet and savory mini sandwiches made with leftover turkey and cranberry sauce, layered with melted cheese and brushed with a flavorful butter mixture. These sliders are perfect for holiday parties or effortless weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 sliders 1x
- Category: Sandwiches
- Method: Baking
- Cuisine: American
Ingredients
Scale
Slider
- 12 slider buns
- 2–3 cups cooked turkey, sliced or shredded
- ½–¾ cup cranberry sauce
- 6 slices Swiss or cheddar cheese
Butter Topping
- 4 tbsp butter
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- 1 tsp poppy seeds (optional)
Instructions
- Prepare the sliders: Preheat your oven to 180°C (350°F). Place the bottom halves of the slider buns in a baking dish. Layer each bun with sliced or shredded turkey, dollop cranberry sauce over the turkey, then place a slice of cheese on top. Finally, cover each with the top halve of the buns.
- Make the butter mixture: Melt the butter in a small bowl. Stir in the Dijon mustard, garlic powder, and poppy seeds if using. Brush this flavorful butter mixture generously over the top buns to create a golden, crispy finish when baked.
- Bake the sliders: Cover the baking dish with foil to allow the cheese to melt evenly. Bake for 10 minutes covered, then remove the foil and bake for an additional 5 to 8 minutes until the tops are shiny and golden brown.
- Rest and serve: Take the sliders out of the oven and let them rest for 5 minutes to help keep the layers intact when cut. Serve warm with extra cranberry sauce on the side for dipping.
Notes
- Using leftover turkey makes this recipe quick and easy, but freshly cooked turkey works well too.
- You can substitute Swiss or cheddar cheese with your preferred melty cheese, such as provolone or mozzarella.
- The poppy seeds in the butter mixture add a nice crunch and visual appeal but are optional.
- These sliders can be assembled in advance and baked just before serving for convenience.