I love quick crowd-pleasers, and Cranberry Turkey Sliders are one of my go-to recipes for using holiday leftovers or feeding a hungry group. These sweet-savory mini sandwiches come together fast and hit comforting notes that everyone recognizes. If you want to compare variants, check out this alternate version I sometimes reference: Cranberry Turkey Sliders recipe.
Why Make This Recipe
- Fast assembly: you can build 12 sliders in about 10 minutes before baking.
- Crowd-friendly: perfect for parties, game day, or small family dinners.
- Flavor balance: savory turkey, tangy cranberry, and melty cheese make every bite interesting.
- Uses leftovers: a smart way to transform roast turkey into something fresh and exciting.
- Personal note: I love this recipe because it’s forgiving — swapping cheeses or adding herbs still yields great results.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 12–15 minutes (plus optional broil 1–2 minutes)
- Total time: 25 minutes
- Servings: 12 sliders (one full sheet of Hawaiian-style rolls)
- Difficulty: Easy
- Method: Assemble on a baking sheet, brush with butter, cover and bake at 350°F (175°C), then uncover to finish and melt cheese.
My Experience Making This Recipe
I’ve tested this slider recipe several times for weeknight dinners and holiday gatherings. The biggest discovery was that brushing the tops with a butter-Dijon mixture and covering the pan for most of the bake time keeps the rolls soft while letting the filling warm through evenly. Switching to Hawaiian rolls gives the best balance of sweet bread and savory filling.
How to Make Cranberry Turkey Sliders
You’ll layer sliced or shredded cooked turkey, a thin smear of cranberry sauce, and cheese between split rolls, brush a butter-herb topping on the roll tops, then bake until heated through and the tops are golden. Key techniques are even layering so each slider has both turkey and sauce, and tenting the pan with foil for most of the bake to retain moisture. Expect 12 warm, slightly glossy sliders with melty cheese and a lightly crisped top.
Expert Tips for Success
- Use room-temperature turkey slices or shred warm leftovers so the filling heats quickly and evenly.
- Spread cranberry sauce thinly (about 2–3 tsp per slider) to avoid soggy bread; whole-berry or smooth both work.
- Brush the top bun with a butter mixture (4 tablespoons melted butter + 1 teaspoon Dijon + pinch salt) for a glossy, flavored crust.
- Bake covered at 350°F for 10–12 minutes, then remove foil and broil 1–2 minutes if you want a browned top—watch closely to prevent burning.
- Use a rimmed baking sheet or 9×13 pan and parchment for easier cleanup; an instant-read thermometer can confirm the filling reaches 140°F for food safety when reheating.
How to Serve Cranberry Turkey Sliders
- Serve them on a platter with toothpicks for parties or a casual buffet.
- Pair with simple sides like coleslaw, roasted root vegetables, or a crisp green salad for balance.
- Offer mustard, aioli, or extra cranberry sauce on the side for customizable bites.
- These work well for Thanksgiving leftovers, potlucks, or as a kid-friendly dinner with oven-baked fries.
Storage and Reheating Guide
- Refrigerate leftovers in an airtight container or tightly wrapped pan for 3–4 days.
- For longer storage, wrap individual sliders in foil and freeze up to 2 months; place them in a zip-top freezer bag to prevent freezer burn.
- To reheat from fridge: preheat oven to 325°F (160°C), cover with foil, and bake 10–12 minutes until heated through.
- From frozen: bake at 350°F (175°C) covered for 20–25 minutes, then uncover and bake 3–5 more minutes to refresh the top. Microwaving works for single servings but can soften the rolls—use 30–60 seconds on medium and finish in a toaster oven if possible.
Recipe Variations
- Gluten-free: use certified gluten-free slider rolls or small gluten-free buns; check that cranberry sauce and other condiments are GF.
- Dairy-free: swap butter for dairy-free spread and use a dairy-free cheese slice or omit cheese; add a smear of avocado for creaminess.
- Cheesy upgrade: use provolone, Gruyère, or Swiss for a nutty depth; place thin slices so they melt quickly.
- Vegetarian option: replace turkey with seasoned chickpea salad or sliced roasted mushrooms for a hearty, meatless slider.
Nutritional Highlights
- Lean protein: turkey provides a good source of protein with relatively low saturated fat when using white meat.
- Portion control: sliders are smaller than sandwiches, making it easier to manage portions—one to two sliders per person can be sufficient with sides.
- Allergen info: contains gluten (unless using GF rolls) and dairy if cheese/butter are used; check labels for cross-contamination risks if you have severe allergies.
Troubleshooting Common Issues
- Soggy sliders: reduce cranberry or mayo amounts, and toast bottom buns lightly if your rolls are very soft.
- Dry turkey: mix shredded turkey with 1–2 tablespoons of warmed gravy or a little olive oil and Dijon before assembling to add moisture.
- Uneven heating: arrange pieces evenly without overcrowding, and tent with foil to warm through before browning the top.
Frequently Asked Questions
Q: Can I assemble these ahead of time?
A: Yes — assemble and cover tightly, then refrigerate for up to 24 hours before baking. Bring them to room temperature for 20 minutes before baking, then follow the standard bake time to ensure even warming.
Q: What type of roll works best?
A: Soft, slightly sweet rolls like Hawaiian or King’s Hawaiian give the classic contrast to tart cranberry. For a sturdier bite, use dinner rolls or slider buns with a firmer crumb.
Q: Can I use leftover gravy instead of butter on top?
A: I don’t recommend replacing the butter topping with gravy; gravy will make the tops soggy. Instead, brush the tops with butter (or oil) and serve warmed gravy on the side for dipping.
Q: How do I keep the sliders from getting soggy when transporting?
A: Cool them slightly after baking, then layer with parchment between sliders and store in a shallow pan. Transport in a thermal container or insulated bag; reheat briefly at your destination if possible for best texture.
Conclusion
If you want to compare other takes and find inspiration for tweaks, check these related recipes: Cranberry Turkey Sliders – Thanksgiving Leftovers Recipe, Turkey Cranberry Sliders – I Heart Eating, Easy Cranberry Turkey Sliders with Hawaiian Rolls – Healthy Little …, Baked Turkey and Cranberry Sliders Recipe, and Cheesy Everything Bagel Turkey-Cranberry Sliders | Caroline …. These give helpful visual cues and ingredient swaps that pair well with the tips above.
Cranberry Turkey Sliders
- Total Time: 25 minutes
- Yield: 12 sliders 1x
- Diet: Gluten-Free (if using GF rolls), Dairy-Free (if omitting cheese)
Description
Quick and easy mini sandwiches made with turkey, cranberry sauce, and cheese, perfect for using holiday leftovers.
Ingredients
- 12 Hawaiian-style slider rolls
- 2 cups sliced or shredded cooked turkey
- 1/2 cup cranberry sauce (whole-berry or smooth)
- 6 slices cheese (Provolone, Gruyère, or Swiss recommended)
- 4 tablespoons melted butter
- 1 teaspoon Dijon mustard
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the slider rolls in half and layer turkey, cranberry sauce, and cheese between each slider.
- Brush the top of the rolls with a mixture of melted butter, Dijon, and salt.
- Cover the baking sheet with foil and bake for 10-12 minutes until heated through.
- If desired, remove the foil and broil for 1-2 minutes until the tops are golden brown.
Notes
For best results, use room-temperature turkey and do not overload the cranberry sauce to prevent soggy bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg