You know that moment after Thanksgiving when you’re staring at a fridge full of leftovers and thinking “What now?” That’s when my Cranberry Turkey Sliders come to the rescue! I’ve been making these little flavor bombs for years – ever since my sister-in-law showed up with a tray of them the day after Thanksgiving and completely changed my leftover game. Now they’re my go-to solution for holiday leftovers, game day spreads, or anytime I need a crowd-pleasing appetizer in under 30 minutes.
What makes these sliders so special is how the sweet Hawaiian rolls, savory turkey, melty Swiss cheese, and tangy cranberry sauce all come together in perfect harmony. Trust me, I’ve tested dozens of slider variations (my friends call me the “Slider Queen”), and this combination always disappears fastest. The best part? They’re nearly impossible to mess up – even my teenage nephew can make them without supervision (mostly).
Why You’ll Love These Cranberry Turkey Sliders
Oh, where do I even start with these little beauties? Let me count the ways these sliders will become your new obsession:
- Clean-out-the-fridge magic: They transform those sad leftover turkey slices and that half-used jar of cranberry sauce into something people actually fight over. (True story – last Thanksgiving, my cousin Jason tried to hide the last three under his napkin!)
- 30 minutes from fridge to table: I’m talking minimal effort here – no fancy techniques, no weird ingredients. Just layer, brush, bake, and boom – you look like a kitchen rockstar.
- Crowd-pleasing flavor bomb: The sweet Hawaiian rolls with that buttery garlic topping? The way the Swiss cheese gets all melty around the tart cranberry sauce? It’s like Thanksgiving dinner decided to throw a party in your mouth.
- Works for any occasion: I’ve served these at everything from football Sundays to bridal showers to “Oops I forgot to plan dinner” nights. They always disappear faster than I can make them!
Honestly, the only problem with this recipe? You’ll never look at leftover turkey the same way again.
Cranberry Turkey Sliders Ingredients
Gather these simple ingredients for the easiest – and most addictive – sliders you’ll ever make. I like to divide everything into three categories because, let’s be honest, that’s how my brain works when I’m rushing to get these in the oven before guests arrive!
- The Bread Base:
- 1 pack sweet Hawaiian rolls (12-count) – don’t separate them! We’re keeping them connected for easy assembly
- The Good Stuff Inside:
- ¾ lb sliced turkey breast (use leftover roasted turkey or good-quality deli slices)
- 6 slices Swiss cheese (or provolone if you’re feeling fancy)
- 1 cup cranberry sauce (my secret? The jellied kind from a can works perfectly here)
- The Magic Butter Topping:
- 3 tbsp butter, melted (real butter only – my grandma would haunt me otherwise)
- 1 tsp garlic powder (not garlic salt – we learned that lesson the hard way)
- 1 tsp dried parsley (for that “I totally planned this” look)
- ½ tsp black pepper (freshly cracked if you’re feeling extra)
- Optional: chopped chives for sprinkling (because green makes it healthy, right?)
See? Nothing crazy or hard-to-find here. The beauty of this recipe is how regular pantry staples come together to create something extraordinary. Now let’s get these bad boys assembled!
How to Make Cranberry Turkey Sliders
Okay, let’s get down to business! Making these sliders is so easy you’ll laugh, but I’ll walk you through each step because even simple recipes deserve some love and attention. I’ve made these dozens of times (okay, maybe hundreds), and I’ve learned all the little tricks to make them perfect every time.
Prep the Rolls and Layers
First things first – grab your Hawaiian rolls. Here’s my golden rule: don’t separate them! We’re keeping them connected like one big happy bread family. Take a sharp serrated knife and slice the entire pack horizontally – think of it like you’re making a giant sandwich. Place the bottom halves in your baking dish (I use a 9×13 because it fits perfectly).
Now for the fun part – layering! Spread out your turkey slices evenly across the rolls. Don’t go overboard here – about ¾ pound is perfect. Too much turkey and your sliders will be dry; too little and they’ll feel sad. Next comes the Swiss cheese – I tear each slice into quarters so it distributes evenly. Then spoon on that glorious cranberry sauce. Pro tip: leave about a half-inch border around the edges so it doesn’t ooze out too much when baking.
Brush and Bake the Sliders
Pop the top halves back on your rolls and press down gently – just enough to make everything stick together without squishing the life out of them. Now for the magic butter topping! Melt your butter (microwave is fine, no judgment here) and whisk in the garlic powder, parsley, and black pepper. Use a pastry brush to coat the tops generously – this is what gives them that golden, crispy exterior that makes people go “Ooooh!” when you pull them out of the oven.
Here’s the baking plan: cover with foil and bake at 350°F for 15 minutes. This lets everything get warm and melty without drying out. Then remove the foil and bake for another 5 minutes until the tops are beautifully golden. Your kitchen will smell like heaven at this point – fair warning!
Serving Your Cranberry Turkey Sliders
The moment of truth! Let them cool for just a minute (if you can resist), then use a sharp knife to slice between the rolls. I like to sprinkle chopped chives on top for color – it makes them look fancy with zero effort. Serve them hot straight from the baking dish because, trust me, they won’t last long enough to need serving platters.
My favorite way to serve these? At football parties, I put the whole baking dish right in the center of the coffee table with a stack of napkins. They’re always the first thing gone! For fancier occasions, I’ll arrange them on a wooden board with some fresh cranberries scattered around. Either way, be prepared for recipe requests – these sliders have a way of making people very curious about your cooking secrets!
Cranberry Turkey Sliders Recipe Tips
After making these sliders more times than I can count (seriously, my friends request them weekly), I’ve picked up some game-changing tricks that’ll take yours from good to “Can I have the recipe?” great:
- Cheese swap ideas: Don’t have Swiss? No problem! Provolone melts beautifully, sharp cheddar adds a nice tang, or try pepper jack if you want a little kick. Just steer clear of super soft cheeses like brie – they disappear into nothing when baked.
- Soggy roll prevention: My golden rule? Spread the cranberry sauce like you’re applying the last bit of peanut butter to toast – thin and even with clean edges. Too much in the middle = mushy bottoms. Also, make sure your turkey isn’t dripping with gravy or juices before layering.
- Doubling for crowds: These multiply like magic! Use two packs of rolls side-by-side in a larger baking sheet. Keep the layers even, and add 3-5 extra minutes to the bake time. I once made four batches for my niece’s graduation party – they disappeared before the cake was cut!
- Extra flavor boost: Sometimes I’ll mix a teaspoon of Dijon mustard into the butter topping, or sprinkle everything bagel seasoning on before baking. Little surprises make people think you slaved for hours!
Remember – sliders are meant to be easy and forgiving, so don’t stress over perfection. Even my “oops” batches (like the time I accidentally used cinnamon instead of garlic powder – don’t ask) still got devoured!
Cranberry Turkey Sliders Variations
Once you’ve mastered the classic Cranberry Turkey Sliders (and trust me, you will!), try these fun twists to keep things interesting. I love experimenting with different versions depending on who’s coming over or what ingredients I have on hand!
- Spicy kick: Mix 2 tablespoons mayo with 1 teaspoon sriracha and spread it under the turkey layer. The heat plays so nicely with the sweet cranberry sauce!
- Bacon lovers: Add crispy bacon strips between the turkey and cheese. Because let’s be honest – bacon makes everything better.
- Chicken swap: Out of turkey? Rotisserie chicken works beautifully here. Just shred it up and layer it the same way.
- Autumn twist: Swap half the cranberry sauce for thin slices of brie and a drizzle of honey. Perfect for fall gatherings!
The beauty of these sliders is how easily they adapt to whatever flavors you’re craving. Just don’t tell my original version I said that!
Storing and Reheating Cranberry Turkey Sliders
Okay, let’s talk leftovers – not that you’ll have many of these sliders left over! But if by some miracle you do, here’s how to keep them tasting fresh. First, let them cool completely (about 30 minutes), then pop them in an airtight container in the fridge. They’ll stay good for about 2 days – any longer and the rolls start getting soggy.
When you’re ready to reheat, I strongly recommend using your oven (350°F for 5-8 minutes) to keep that crispy top. The microwave works in a pinch, but it’ll soften the bread. Pro tip: If they seem dry, brush a tiny bit of butter on top before reheating – tastes just-baked all over again!
Cranberry Turkey Sliders Nutrition
Let’s talk numbers – but don’t worry, these sliders won’t wreck your diet! Here’s the nutritional breakdown per slider (because let’s be real, nobody stops at just one):
- Calories: About 250 per slider
- Protein: 10g (thanks to that turkey!)
- Carbs: 25g (mostly from those sweet Hawaiian rolls)
- Sugar: 12g (the cranberry sauce adds natural sweetness)
- Fat: 10g (butter and cheese do their thing)
Now, here’s my kitchen confession – these numbers can vary depending on your ingredients. Used extra cheese? Added bacon? Swapped to whole wheat rolls? All those little choices change the game. But honestly, when something tastes this good, sometimes you just gotta enjoy it without overthinking!
My philosophy? Everything in moderation. These sliders pack enough protein to keep you satisfied, and they’re way lighter than most stadium food or holiday appetizers. Plus, cranberries have antioxidants – so really, you’re basically eating health food! (Okay, maybe don’t quote me on that last part to your nutritionist.)
Cranberry Turkey Sliders FAQs
You’ve got questions, I’ve got answers! After years of making these sliders (and fielding texts from panicked friends mid-recipe), here are the most common queries I hear – plus my tried-and-true solutions:
Can I freeze Cranberry Turkey Sliders?
Absolutely! Assemble them completely (including butter topping), wrap tightly in foil, and freeze before baking. When ready, bake straight from frozen – just add 10-15 extra minutes to the covered baking time. The texture won’t be *quite* as perfect as fresh, but they’ll still beat plain leftovers!
What’s the best cheese substitute for Swiss?
My top three picks: provolone (melts beautifully), sharp cheddar (adds nice tang), or pepper jack (for a spicy kick). Avoid super soft cheeses like mozzarella – they disappear into the layers. And if you’re dairy-free? A thin layer of mashed avocado works surprisingly well!
Can I use dinner rolls instead of Hawaiian rolls?
You can, but you’ll miss that signature sweet-savory magic! If you must substitute, brush the tops with a honey-butter mix (1 tbsp honey + 2 tbsp melted butter) to mimic the Hawaiian roll flavor. Potato rolls also work in a pinch.
How do I prevent the bottoms from getting soggy?
Two tricks: 1) Pat your turkey slices dry with paper towels first, and 2) Leave a ½-inch border when spreading cranberry sauce. Bonus tip: If making ahead, store the butter-topped rolls and filling separately, then assemble just before baking.
Are these sliders good for meal prep?
They’re my secret weapon! Assemble a batch Sunday night, refrigerate, and bake portions as needed throughout the week. The unbaked sliders keep beautifully for 2 days in the fridge – perfect for quick lunches or last-minute guests!
Rate This Recipe
Did you make these Cranberry Turkey Sliders for your game day spread or holiday gathering? I’d love to hear how they turned out! Drop a star rating below if you tried them – your feedback helps me know what recipes to share more of. Did your family go crazy for them like mine does every Thanksgiving? Or maybe you put your own spin on them with one of the variations? Tell me all about it!
These sliders have become such a staple in my kitchen that I literally can’t imagine post-Thanksgiving without them anymore. Every time someone tries them for the first time, I get that same wide-eyed “Oh my gosh, these are amazing!” reaction that never gets old. If they brought a little joy to your table too, let me know – it makes my day to hear when these recipes become part of your family traditions!
Print“3-Ingredient Cranberry Turkey Sliders That Steal the Show”
Cranberry Turkey Sliders are a delicious way to transform Thanksgiving leftovers into a crowd-pleasing appetizer. Perfect for game days or holiday gatherings, these sliders combine savory turkey, melted cheese, and sweet cranberry sauce on soft Hawaiian rolls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 sliders 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1 pack sweet Hawaiian rolls (12-count)
- ¾ lb sliced turkey breast (deli or leftover)
- 1 cup cranberry sauce (homemade or canned)
- 6 slices Swiss cheese (or provolone)
- 3 tbsp butter, melted
- 1 tsp garlic powder
- 1 tsp dried parsley
- ½ tsp black pepper
- Optional: chopped chives for garnish
Instructions
- Slice the rolls in half horizontally, keeping them connected. Place the bottoms in a baking dish.
- Layer sliced turkey, Swiss cheese, and cranberry sauce on the bottom halves.
- Place the top halves of the rolls back on and press down gently.
- Mix melted butter with garlic powder, parsley, and black pepper. Brush the tops generously.
- Cover with foil and bake at 350°F (175°C) for 15 minutes. Remove foil and bake 5 more minutes until golden. Slice and serve hot.
Notes
- Use leftover Thanksgiving turkey for a quick meal.
- Provolone or cheddar cheese can substitute Swiss.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 slider
- Calories: 250
- Sugar: 12g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg