These turkey cranberry sliders are warm, buttery, and a little sweet, with deli turkey, tart cranberry sauce, and melted Swiss tucked into soft Hawaiian rolls. A Dijon butter glaze goes over the top and bakes into a golden, savory crust. They are the kind of sliders that disappear from the tray in minutes.
You can assemble them a day ahead, which makes them an easy Thanksgiving appetizer, a potluck dish, or a good way to use up leftover turkey the day after. If you like sliders, you might also like these ham and cheese sliders and the buffalo chicken sliders.
Why you will like these cranberry turkey sliders
- Sweet and savory. Sweet rolls, salty turkey, tangy cranberry, and melty cheese.
- Make ahead. Assemble them up to a day ahead and bake before the party.
- Short ingredient list. A pack of rolls, deli turkey, cranberry sauce, cheese, and a quick butter glaze.
- Good for leftovers. Use leftover roast turkey and cranberry sauce.
Ingredients for turkey cranberry sliders
- 1 package Hawaiian rolls, 12 count. Keep the rolls connected so you can slice them as one slab.
- 12 ounces sliced deli turkey. Or the same amount of sliced leftover roast turkey.
- 1 cup whole berry cranberry sauce. Canned or homemade.
- 8 slices Swiss or provolone cheese. About 6 to 8 ounces.
- 4 tablespoons butter, melted.
- 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon dried minced onion, and 1/2 teaspoon garlic powder. For the glaze.
- 1/2 teaspoon poppy seeds. Optional, for the top.
How to make turkey cranberry sliders
Step 1: Slice the rolls
Heat the oven to 350°F and grease a 9 by 13 inch baking dish. Without separating the rolls, slice the whole slab in half horizontally. Place the bottom half in the dish.
Step 2: Layer the sliders
Cover the bottom half with half of the cheese, then the turkey. Spread the cranberry sauce over the turkey and top with the remaining cheese. Set the top half of the rolls on top.
Step 3: Add the glaze
Whisk the melted butter, Dijon, Worcestershire sauce, minced onion, and garlic powder. Pour or brush it over the tops of the rolls, and sprinkle with the poppy seeds.
Step 4: Bake
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for 5 to 8 more minutes, until the tops are golden and the cheese is melted. Let the sliders rest for 5 minutes, then cut them apart and serve warm.
Tips for the best turkey sliders
- Slice the rolls as one slab. It is faster and keeps the sliders together.
- Do not overload the cranberry sauce. A thin layer keeps the bottoms from getting soggy.
- Cover with foil at first. That heats the middle without burning the tops.
- Pour the glaze evenly over the whole top so every slider gets some.
- Let them rest for 5 minutes. The cheese sets slightly and they cut cleanly.
Variations
- Brie. Use thin slices of Brie in place of Swiss.
- Stuffing. Add a layer of leftover stuffing under the turkey.
- Spicy. Add a little hot honey or sliced jalapeño.
- Extra crisp. Add a few slices of cooked bacon.
Storage, freezing, and make-ahead
You can assemble the sliders, without the glaze, up to 1 day ahead. Cover them tightly and refrigerate, then add the glaze and bake as directed, adding 5 minutes if cold. Store baked leftovers covered in the fridge for up to 3 days and reheat at 350°F, covered with foil, for 10 minutes. To freeze, wrap cooled baked sliders well and freeze for up to 1 month, then thaw in the fridge overnight before reheating.
Frequently asked questions
Can I use leftover roast turkey?
Yes. Slice or shred it and use the same amount. Make sure the sliders are hot all the way through when you serve them.
Can I use homemade cranberry sauce?
Yes. Our cranberry sauce recipe works well. Use a whole berry style so it spreads without running.
How do I keep the sliders from getting soggy?
Spread the cranberry sauce in a thin layer, and put the cheese under it so it acts as a barrier.
What else can I make with leftover turkey?
Try a bowl of leftover turkey soup or the roasted turkey and cranberry Brie melt.
More Thanksgiving appetizers
For more finger foods for the same table, try the stuffing sausage balls or the muffin tin turkey and stuffing cups.
Turkey Cranberry Sliders
Ingredients
For the sliders
- 1 package Hawaiian rolls 12 count, kept connected
- 12 oz sliced deli turkey or sliced leftover roast turkey
- 1 cup whole berry cranberry sauce
- 8 slices Swiss or provolone cheese about 6 to 8 oz
For the glaze
- 4 tablespoons butter melted
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried minced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon poppy seeds optional
Method
- Heat the oven to 350°F and grease a 9 by 13 inch baking dish. Without separating the rolls, slice the whole slab in half horizontally and place the bottom half in the dish.
- Layer half of the cheese on the bottom half, then the turkey. Spread the cranberry sauce over the turkey, top with the remaining cheese, and set the top half of the rolls on top.
- Whisk the melted butter, Dijon, Worcestershire sauce, minced onion, and garlic powder. Pour or brush it over the tops of the rolls and sprinkle with the poppy seeds.
- Cover with foil and bake for 15 minutes. Remove the foil and bake 5 to 8 more minutes, until the tops are golden and the cheese is melted. Rest for 5 minutes, cut apart, and serve warm.
Notes
- Spread the cranberry sauce thin and put cheese under it so the bottoms do not get soggy.
- Make ahead: assemble without the glaze up to 1 day ahead, cover, refrigerate, then glaze and bake. Add 5 minutes if cold.
- Leftovers keep 3 days in the fridge. Reheat at 350°F covered with foil for 10 minutes. Freeze baked sliders up to 1 month.
- If using leftover roast turkey, make sure the sliders are hot all the way through.