Turkey Cranberry Sliders

For when you're *so* tired of leftovers

Frankly, I love turkey. I figured out how to actually cook it years ago, so that it wasn’t roasting to a crisp for hours, meat dried out to powder inside, then smothered with an underwhelming gravy to make it all manageable.

No, I brine, I roast breast down, I use a meat thermometer, and it’s perfect.

But even with this perfect turkey, I get really tired of Thanksgiving dinner-style leftovers after a day or two. I’m a big fan of getting creative with the remnants of your big bird, like my turkey poutine or turkey tortilla soup.

But here’s my little secret… I’ve got a new favorite leftover recipe that’s even better than French fries layered with tender meat and melty cheese curds, then smothered in gravy.

Turkey cranberry sliders.

Sweet Hawaiian rolls are layered with chopped turkey, melty provolone, and leftover cranberry sauce for a perfectly sweet, savory, cheesy combo that even my kids eat (without dessert blackmail).

Here’s why you’ll love them:

• They’re super easy to throw together, which is exactly what’s needed after the year’s culinary marathon.

• They don’t taste like Thanksgiving leftovers, when you’re really, really tired of those.

• Even the kids will love them, so no arm-twisting required.

• Did I mention Hawaiian rolls?!

Turkey & Cranberry Hawaiian Roll Sliders with Honey-Butter Dijon Glaze

Ingredients

Sliders

• 12 Hawaiian rolls

• 3 cups shredded turkey (about 12 oz)*

• 1 cup cranberry sauce (whole berry or homemade preferred)

• 4–6 oz provolone cheese (6 slices)

Honey-Butter Glaze

• 3 tablespoons melted butter

• 1½ tablespoons honey

• 1 teaspoon Dijon mustard

• ½ teaspoon garlic powder

---

Instructions

1. Preheat your oven to 350°F. Lightly grease or line a baking dish.

2. Make the glaze:
   In a small bowl, whisk together melted butter, honey, Dijon, garlic powder, onion powder, and thyme (if using). It should taste buttery-sweet with a savory backbone.

3. Assemble the sliders:
   Slice the Hawaiian rolls in half horizontally. Place the bottoms of the rolls in your baking dish.

4. Layer:

   • Evenly mound the shredded turkey on the bottoms.

   • Spoon the cranberry sauce over the turkey, spreading gently.

   • Top with the provolone slices.

5. Add the tops of the rolls.
   Optional but recommended: Slice between each slider now to help the glaze seep down between them.

6. Glaze:
   Brush the honey-butter glaze generously over the tops and sides of the rolls. Really soak the edges. Sprinkle with everything bagel seasoning.

7. Bake for 18–22 minutes, or until the cheese is melted and the tops are glossy and golden brown.

8. Serve warm—the sticky sweet top with savory turkey + tart cranberry + melted cheese is unreal.