These leftover turkey cranberry sliders turn holiday turkey into warm, pull-apart sandwiches with melted Swiss cheese, tangy cranberry sauce, and a buttery Dijon topping. One pan makes 12 small sandwiches—enough for six light meals or a game-day snack spread.
Hawaiian-style sweet rolls balance the savory turkey, while a thin layer of whole-berry cranberry sauce keeps each bite bright. Plan on about 50 minutes, including a short rest; the filling temperature, rather than the color of the rolls, tells you when leftover turkey is ready.
Serve them with roasted sweet potato and kale salad for an easy lunch, or browse the recipe index for more family meal ideas.
Ingredient choices that make a difference
Use cooked, boneless turkey cut into thin slices or small shreds. Thick chunks take longer to heat and make the rolls difficult to cut. Swiss melts smoothly, but provolone also works. Choose whole-berry cranberry sauce with a spoonable, jam-like consistency; drain off loose liquid before measuring.
A connected slab of 12 sweet rolls is easier to assemble than individual buns. Slice it horizontally with a serrated knife, keeping both halves intact. Layer cheese against the bottom rolls to help protect the bread from the cranberry filling.
Turkey Cranberry Sliders
Warm baked sliders with cooked turkey, Swiss cheese, whole-berry cranberry sauce, and Dijon butter on sweet dinner rolls.
Recipe by Nutrients Recipes
Prep: · Cook: · Total: · Yield: 12 sliders (6 servings).
Rest: 5 minutes. Baking time is approximate; heat the center to 165°F.
Ingredients
- 1 package (12 rolls, about 12 ounces) Hawaiian-style sweet dinner rolls
- 1 pound cooked turkey, thinly sliced or shredded
- 6 ounces sliced Swiss cheese
- 3/4 cup whole-berry cranberry sauce, excess liquid drained
- 3 tablespoons unsalted butter, melted, plus a little for the pan
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1 teaspoon poppy seeds (optional)
Instructions
- Heat the oven to 350°F. Lightly butter a 9-by-13-inch baking dish. Slice the connected rolls horizontally and place the bottom half in the dish.
- Cover the bottom rolls with half the Swiss cheese. Spread the turkey evenly over it, separating any large clumps. Spoon the cranberry sauce into a thin, even layer over the turkey.
- Add the remaining cheese, then the top half of the rolls. Stir together the melted butter, Dijon mustard, thyme, garlic powder, and optional poppy seeds.
- Brush the butter mixture over the tops. Cover the dish with foil, tenting it slightly so it does not stick to the rolls.
- Bake covered for about 25 minutes. Uncover and bake about 5 minutes more, until the tops are golden and the center of the turkey filling reaches 165°F on a food thermometer. If needed, cover again and continue baking until that temperature is reached.
- Rest for 5 minutes. Cut along the roll seams with a serrated knife and serve warm.
How to keep the sliders from getting soggy
- Keep cranberry sauce in a thin layer; extra sauce is better served on the side.
- Drain loose juices from turkey and cranberry sauce before assembling.
- Rest the pan for 5 minutes so the sandwiches hold together when sliced.
- Bake on the middle oven rack. If the tops brown before the filling is hot, put the foil back on.
Make-ahead and leftover storage
For the best bread texture, slice the turkey and mix the butter topping a day ahead, then assemble shortly before baking. Keep the turkey refrigerated at 40°F or below. An assembled, covered pan can be refrigerated for up to 8 hours, provided the turkey remains within its original safe storage window; a cold pan may need extra baking time. Use a pan suitable for going from refrigerator to oven.
USDA recommends using refrigerated cooked leftovers within 3–4 days. Count from when the turkey was first cooked; making sliders does not restart that clock. Refrigerate promptly in shallow containers within 2 hours, or 1 hour above 90°F. Reheat leftover filling to 165°F. For storage guidance, see FoodSafety.gov’s leftover safety advice.
Turkey slider questions
Can I use deli turkey or chicken?
Yes. Use thinly sliced deli turkey or shredded cooked chicken in the same amount. Cooked chicken leftovers need the same careful storage and reheating as turkey. Choose a mild cheese so the cranberry flavor still comes through.
Can I use jellied cranberry sauce?
Yes. Mash it with a fork until spreadable and use a thin layer. Do not dilute it with water. If your sauce is very sweet, start with 1/2 cup and serve the rest separately.
Can I freeze the assembled sliders?
For better texture, freeze the cooked turkey separately and thaw it in the refrigerator before assembling fresh sandwiches. Freezing a fully assembled pan can leave the bread wet when it thaws.
Build a holiday leftovers menu
Pair the sliders with sweet potato casserole with pecan topping or caramelized fall vegetables. For a party starter, try our cranberry jalapeño cream cheese dip.