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!).
A close-up of the melted cheese and soft rolls shows when the sliders are ready. Everything should be hot all the way through with fully melted cheese.
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.
Cut your sliders in half, leaving them connected where possible to speed up your preparation.
Drizzle leftover gravy over the turkey before adding the cheese. This adds moisture and richness. If you don’t have gravy, you can simply leave it out.
Spoon small dollops of cranberry sauce over the turkey. This adds sweetness and balances the rich turkey, cheese and butter.
Place the cheese over the filling so it melts evenly across all the rolls. Overlapping is encouraged – it helps hold the sliders together.
Lay the cheese over the turkey, covering as much surface area as possible. Let it overlap slightly – this helps the sliders stick together once baked and gives you that irresistible cheesy pull.
Combine melted butter, parsley, salt and garlic powder until well mixed. This simple glaze adds flavour and helps the rolls brown beautifully.
Brush the tops generously with garlic butter so every roll is evenly coated. This creates a garlic bread-style topping as they bake.
This close-up shows the turkey, cranberry mayo and cheese layered together. Keeping the layers balanced ensures every slider is flavour-packed without becoming soggy.
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!
Place the sliders into a snug roasting pan or baking dish so they’re touching. This keeps the centres soft while the tops bake up golden and buttery.
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.
Golden, glossy and packed with flavour – this is what you’re aiming for once baked. Perfect for post-Christmas or Thanksgiving or easy entertaining.
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.
That oozy cheese pull is your sign they’re ready. Let them rest briefly, then separate and serve while hot.
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.
Golden, glossy and packed with flavour – this is what you’re aiming for once baked. Perfect for post-Christmas or Thanksgiving or easy entertaining.
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.
If you enjoyed Turkey Cranberry Sliders, I think you’ll love:
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. Makes 12 sliders, but serves 4–6.
Prep 15 minutesmins
Cook 25 minutesmins
Total 40 minutesmins
Servings: 4
Ingredients
SLIDERS
12plain white soft dinner rolls or slider buns, for other options (see note 1)
2tspdijon mustard
60g(¼cup)whole-egg mayonnaise
2cupsleftover chopped/shredded/sliced turkey, with or without skin (or from the supermarket deli or butcher) (see note 2)
60g(¼cup)leftover gravy (optional, only if you’ve got it!)
70g(¼cup)cranberry sauce
8slicesSwiss cheese or cheese of choice: provolone, gouda, mozzarella or brie
GARLIC BUTTER GLAZE
80g(2¾oz)unsalted butter, melted
1tbspfinely chopped flat-leaf parsley
½tspsea salt flakes
1tspgarlic powder
Instructions
(keeps your screen active)
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.
Nutrition information
Nutrition Facts
Turkey Cranberry Sliders
Amount per Serving
Calories
853
% Daily Value*
Fat
48
g
74
%
Saturated Fat
21
g
131
%
Trans Fat
1
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
14
g
Cholesterol
130
mg
43
%
Sodium
1317
mg
57
%
Potassium
379
mg
11
%
Carbohydrates
69
g
23
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
38
g
76
%
Vitamin A
937
IU
19
%
Vitamin C
2
mg
2
%
Calcium
549
mg
55
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.
