Let Me Tell You About My Love Affair With Cranberry Turkey Sliders
You know that feeling when you stumble on a recipe that just sort of clicks? That was me, years ago, with these Cranberry turkey sliders, standing in my kitchen, trying to rescue limp leftover turkey from complete obscurity. It’s become my go-to for those in-between holiday weekends—especially when it’s raining, and nobody really wants to cook anything elaborate (except maybe me, until I’m halfway through and wondering what I’ve gotten myself into). I once tried making these with my college roommate after a Friendsgiving, only to realize halfway through we accidentally grabbed cranberry sauce with whole berries. Best. Mistake. Ever. Now, I usually stick with the chunky stuff—it’s got pizazz!
Why I Can’t Stop Making These (Even When I’m Out of Cranberry Sauce)
I make this when I’ve got odds and ends of turkey clinging for dear life in my fridge and need to turn, well, culinary lemons into savory lemonade. My family goes a little bananas for them because they’re snacky, hearty, and honestly, they’re just so cheerful on a plate (that cranberry jam looks a bit like a party hat, really). Easy to assemble too, which is the dream. Oh, and the combo of sweet, tart, and savory—let’s just say, nobody ever sulks at the dinner table. I used to hate how dry turkey leftovers would get, but these sliders, with melty cheese and zingy cranberries, solved that little conundrum.
Here’s What You’ll Need (Substitutions, Chaos, and All)
- About 2 cups cooked turkey (shredded or sliced, both work—I sometimes use chicken if that’s what I have left)
- 12 slider buns—I like the sweet Hawaiian ones, but brioche is lovely too. I swear my grandma used to use whatever hotdog buns she had on hand.
- 1 cup cranberry sauce (whole berry is my favorite, but the jellied stuff is fine; in a pinch I once used raspberry jam with a squirt of lemon)
- 6 slices provolone or Swiss cheese—you can totally use cheddar for more tang; I do when I run out.
- 1/4 cup mayonnaise (actually, sometimes I do half mayo, half Dijon for a bit of a kick)
- 2 tbsp melted butter (for brushing, but if you skip it, honestly, nobody will riot)
- Optional extras: handful of baby spinach, thinly sliced red onion, or whatever sandwich bits you like hiding in your fridge.
How I Throw These Sliders Together (And Try Not To Eat Half the Filling First)
- Preheat your oven to 350°F (or, if you’re like me and forget, just whack it high and knock it down when you remember—close enough).
- Slice your slider buns horizontally—keep the tops and bottoms together, way easier for assembly.
- Put the bottom halves on a baking sheet. I use parchment paper to save on dishwashing, but you do you.
- Give each bottom bun a swipe of mayo. (This is where I sometimes add a little mustard. Actually, mustard always wins.)
- Pile on your leftover turkey—don’t stress if it looks like too much or too little. It always evens out, somehow. And yes, eat a piece while you stack, it’s tradition.
- Ladle or spread a bit of cranberry sauce across the turkey. If it feels like a lot, trust, it bakes down nicely.
- Add the provolone slices, torn up if they don’t fit—layer over the cranberry-topped turkey like a warm cheesy blanket.
- If you’re throwing in spinach or onions, do it here (sometimes I do, sometimes I can’t be bothered).
- Pop the top buns back on, then brush (or, honestly, drizzle) melted butter over everything. I like to sprinkle a pinch of garlic powder or dried thyme here, but if you don’t have it, move on. No worries.
- Bake for 15ish minutes—or until the cheese is oozy and the buns get a kiss of gold. If you’re impatient, just check at 12; if the house smells like a sandwich shop, you’re probably good.
- Let them cool slightly—and try not to burn your mouth, I always do.
Kitchen Notes from My (Occasionally Messy) Experience
- Premade cranberry sauce is a lifesaver—no need to make your own, unless you’ve got a lonely bag of cranberries in the freezer.
- If you forget the butter brushing, it’s not the end of the world; buns are tasty either way, but a little butter does make them sing.
- Actually, I find it works better if you don’t overload the filling. Otherwise, it’s a hot mess—yummy, but structurally unsound.
Weird Twists & Near-Misses
Okay, so full confession: I once tried these with leftover rotisserie duck. Interesting, but not a repeat—just too rich, really. Using pulled pork? Not bad, but the cranberry gets a bit lost. However, swapping in brie cheese for provolone? Chef’s kiss. Oh, and for a spicy kick, a few jalapeno slices go a long way. Haven’t tried making it vegetarian with jackfruit yet, but why not—let me know if you do!
What If I Don’t Have a Baking Dish?
No biggie! I did these on a plain old cookie sheet lined with foil once, and they turned out great (just a bit more crisp on the bottoms). If all you have is a cast iron skillet, go for it. And if you don’t have a brush for the butter, I just pour it slowly from a spoon—strangely therapeutic, that part.
Keeping Sliders Fresh (Or, “Theoretical” Leftovers)
If, by some miracle, you have leftovers, toss them in an airtight container—fridge for up to two days. They reheat in the oven wrapped in foil pretty well, though honestly, in my house it never lasts more than a day! I’ve even seen my partner eat one cold out of the fridge. Strange, but he swears it’s delicious that way.
How We Serve These at My Place
I like to serve sliders with a big pile of kettle chips or a sharp green salad—sometimes both, if we’re feeling snacky. There’s no real etiquette; grab, munch, repeat. My friend Jenna swears by serving them next to homemade sweet potato fries. Oh, and on game day? Just put them right in front of the TV, and nobody misses the kick-off.
Hard-Earned Pro Tips (Learned the Hard Way!)
- I once tried microwaving to melt the cheese faster—not my brightest move, since the buns go tough. Oven is best, even if you feel lazy.
- Don’t skip letting them cool; you will lose all feeling in your tongue. Ask me how I know.
- If you’re using onion, slice it really thin—unless you actually like a wallop of raw onion flavor, then by all means.
Real Questions I’ve Gotten (And My Slightly Scatterbrained Answers)
- “Do I have to use turkey, or can I swap in chicken?”
- Totally fine to use chicken. I’ve even used roast beef, though then I skip the cranberry and use horseradish sauce (yum, but different mood).
- “What’s a good cheese if I can’t find provolone?”
- Swiss, cheddar, even mozzarella in a pinch; cheese wants to melt, and they all get along here. Some folks I know use Havarti, too.
- “Can I make these ahead of time?”
- Sort of—assemble everything, but don’t bake till right before serving. Buns get a bit soggy if you leave them assembled too long, but it’s not a disaster. Actually, I think it tastes better the next day, but that’s just me.
- “How fancy do I need to get with the cranberry sauce?”
- Honestly, store brands are fine. If you want to make your own, I’ve followed this simple cranberry sauce recipe before and it worked great.
- “What’s the best bread for sliders?”
- Any soft, fluffy bun. I’m partial to King’s Hawaiian, but sometimes a plain supermarket dinner roll does the trick. If you’re in a pinch, I’ve even made ‘mini sandwiches’ with regular bread slices cut small. No rules here.
- Side note:
- I once made these at a campfire on a sandwich grill. Windy night, lost a slider to the underbrush. Nature wins sometimes!
Random aside: if you, like me, keep running out of parchment paper, I think it’s worth ordering in bulk—my favorite source is King Arthur Baking. Also, for more slider ideas, Delish has some wild combos—the buffalo chicken one is on my radar next.
Well, there you have it. Cranberry turkey sliders—my little fridge rescue plan, disguised as a party snack. Give ‘em a whirl and let me know how they turn out. Or don’t, but I’m rooting for you anyway.
Ingredients
- 8 slider buns
- 2 cups cooked turkey breast, sliced or shredded
- 1 cup cranberry sauce
- 8 slices Swiss cheese
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter, melted
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
-
1Preheat the oven to 350°F (175°C). Line a baking dish with parchment or foil.
-
2Slice the slider buns in half horizontally and arrange the bottom halves in the prepared baking dish.
-
3In a small bowl, mix mayonnaise and Dijon mustard. Spread the mixture evenly over the bottom half of the buns.
-
4Layer turkey over the mayo-mustard spread, top evenly with cranberry sauce, and then add Swiss cheese slices.
-
5Place the top halves of the buns over the fillings. Brush the tops with melted butter and sprinkle with dried thyme.
-
6Cover with foil and bake for 10 minutes; remove foil and bake another 5 minutes or until cheese is melted and buns are golden. Serve warm.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
270cal
Protein:
15 gg
Fat:
10 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
28 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
