Gooey, golden, gone in minutes – the day-after winner!
Let’s clear this up first – you do not need to have roasted a whole turkey to make these. Roasted turkey from the supermarket deli (or butcher) works perfectly, which means everyone gets a seat at the table here. But if you did make my Garlic Herb Butter Roast Turkey with Gravy, this is the best way to use up the leftovers (and the gravy … it comes in handy here too!).
These Turkey Cranberry Sliders are layered with tender turkey, mayo, cranberry, melty cheese and finished with a buttery, garlicky topping that gives strong garlic bread vibes. They’re gooey, comforting and the kind of thing you “just try one of” and suddenly half the tray is gone.
They’re ideal for turkey leftovers, easy entertaining, or those post-Christmas or Thanksgiving days where the fridge is full, no one wants to cook, and you’re desperately trying to get through the leftovers without serving the same thing for the fifth time. Leftover gravy is elite drizzled through the middle, but don’t worry if you don’t have it – you can leave it out and it’s equally delicious. Once you’ve got the base sorted, the world’s your oyster when it comes to cheeses, sauces and extra bits.
Do I need leftover turkey to make these sliders?
No – and this is important. Roasted turkey from the supermarket deli or butcher works perfectly, which means you can make these any time, not just after Christmas or Thanksgiving. Chop, shred or slice it thinly so it heats through evenly!
What else can I add to turkey sliders?
This is where you can have some fun. Try adding caramelised onions, stuffing from the roast (if you have it), baby spinach, rocket (arugula), sliced gherkins (dill pickles) or even jalapenos. This recipe is very forgiving and a great way to use up random leftovers from post-Christmas or Thanksgiving.
Which cheese works best for turkey sliders?
Swiss or provolone for that classic melt and stretch, gouda for flavour, mozzarella for maximum gooeyness, or sliced brie if you’re feeling a little bit fancy. Use what you’ve got or whatever is your favourite.
Can I make these sliders in different bread rolls?
You can use 4–6 larger rolls (e.g. Turkish rolls) or even baguettes and just divide the same fillings and toppings among these.
Can I make these ahead for entertaining?
Yes. Assemble the sliders without the glaze, cover tightly and refrigerate for up to 8 hours. Brush with the garlic butter and bake just before serving – perfect for easy entertaining.
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Turkey Cranberry Sliders
These Turkey Cranberry Sliders are the ultimate easy win – soft rolls are stuffed with turkey, mayo, cranberry and melty cheese, then baked until golden with a buttery garlic topping. Perfect for post-Christmas or Thanksgiving leftovers or easy entertaining, and just as good made with supermarket deli turkey when you want something comforting with minimal effort.
- Total Time: 40 minutes
- Yield: 12 sliders (serves 4–6) 1x
Ingredients
SLIDERS
- 12 plain white soft dinner rolls (or slider buns, for other options see note 1)
- 2 tsp dijon mustard
- ¼ cup (60 g) whole-egg mayonnaise
- 2 cups leftover chopped/shredded/sliced turkey, with or without skin (or from the supermarket deli or butcher) (see note 2)
- ¼ cup (60 g) leftover gravy (optional, only if you’ve got it!)
- ¼ cup (70 g) cranberry sauce
- 8 slices Swiss cheese (or cheese of choice: provolone, gouda, mozzarella or brie)
GARLIC BUTTER GLAZE
- 80 g (23/4 oz) unsalted butter, melted
- 1 tbsp finely chopped flat-leaf parsley
- ½ tsp sea salt flakes
- 1 tsp garlic powder
Instructions
- Preheat the oven – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Assemble the sliders – If the rolls are attached to each other, leave them together and slice the whole slab in half horizontally. Spread the mustard evenly over the base, followed by the mayonnaise.
- Layer the filling – Evenly distribute the turkey over the rolls. Drizzle with gravy (if using), then spoon small dollops of cranberry sauce over the top.
- Add the cheese – Lay the cheese slices over the turkey, covering as much surface area as possible (overlapping is fine). Add the top halves of the rolls and transfer the sliders to a snug rectangular roasting pan or baking dish so they’re touching.
- Make the garlic butter glaze – In a small bowl, mix together the ingredients.
- Brush and bake – Brush the tops of the rolls generously with the garlic butter, reserving about 1 tablespoon if you’d like an extra glossy finish. Cover with foil and bake for 15 minutes. Remove the foil and bake for a further 8–10 minutes, until the tops are golden and the cheese is fully melted.
- Finish and serve – Run a knife between the rolls to separate them. Brush with the remaining butter (optional) and serve immediately.
Notes
Note 1 – You can also use 4–6 larger rolls (e.g. Turkish rolls) or even baguettes and just divide the same fillings and toppings among these.
Note 2 – These sliders would be equally delicious with roast chicken or roast beef.
Make Ahead
Assemble the sliders, without the glaze, up to 8 hours ahead. Cover tightly and refrigerate. Brush with the garlic butter just before baking.
Leftovers
Best enjoyed fresh. Leftovers will keep for up to 1 day in the fridge. Reheat in the oven at 200°C (400°F) (180°C/350°F fan-forced) for 6–8 minutes until warmed through and the cheese has melted again. Not suitable to freeze.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Turkey, Easy Entertaining, Christmas, Lunch, Family Favourites, Leftovers
- Method: Oven-baked
- Cuisine: American-inspired
