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Holiday leftovers? Turn them into turkey and cranberry sliders! With brie cheese, Hawaiian rolls, and a buttery topping, they’re sweet, savory, and come together in about 30 minutes. These sliders are amazing for parties or feeding guests after the holidays!

Rows of brie, turkey and cranberry sliders with Hawaiian rolls on a wood board next to cranberries and rosemary sprigs.

When I tell you that I wait all year for a leftover turkey sandwich, I mean it. A lot of elements have to come together to make the perfect sandwich situation. (Turkey! Cranberry sauce! Stuffing! A really good sourdough!)

But when I have an excess of turkey and guests hanging around after the holidays? I’m all about the pull-apart sliders. These sliders are the best way to use up all the leftovers and you don’t have to make a bunch of individual sandwiches. Just pile everything up on a package of buns and call it a day.

Of course, you totally don’t have to use leftovers, because these would also be a lovely addition to a potluck or Friendsgiving. I also included the cranberry sauce recipe that I’ve been making since I was in culinary school just in case! And, you can use leftover brie to make whipped brie cheese, these stunning brûléed apple and brie crostini, or my five-ingredient cranberry brie tartlets.

Use up holiday leftovers

White and brown bowls of cranberry sauce, turkey, mayo, garlic powder, Dijon, rosemary, and butter on a white counter next to Hawaiian rolls and a wood board with brie.

The ingredients here are nice and basic. Here’s what you’ll need: Hawaiian rolls (or leftover garlic butter dinner rolls!), leftover turkey, cranberry sauce, mayo, and a good French brie. But you can also use provolone, havarti, or sharp white cheddar if you prefer! And if you don’t have cranberry sauce leftovers, check out the recipe card for my go-to sauce.

For the topping, you will also need unsalted butter, Dijon mustard, garlic powder, fresh rosemary, and Morton’s Kosher salt.

Feel free to use other leftovers if you have them! These sliders would also be amazing with slices of ham or leftover stuffing.

Cranberry sauce

If you don’t have leftovers, or if you’re making these sliders for a Friendsgiving, this is my go-to recipe! It’s so delicious.

A white pan of cranberries on a tan counter.
Pour the fresh cranberries into a skillet or pot.
A white skillet of cranberries, sugar, and orange juice on a tan counter.
Add the orange juice, water, and brown sugar.
A hand using a wood spoon to stir cranberry sauce in a white skillet on a tan counter.
Simmer the sauce until the cranberries thicken & burst.

You want to cook the sauce until it’s thickened and jammy. When you drag a wood spoon through the sauce, it should leave a trail and mostly hold its shape.

A white skillet of cranberry sauce with orange zest on a tan counter.
Stir in the orange zest.
A white and brown bowl of cranberry sauce on a tan counter.
Let the sauce cool completely.

Make these sliders

A white bowl of butter, Dijon, and spices on a tan counter.
Mix the melted butter, Dijon mustard, & spices.
A hand using a fork to whisk butter sauce in a white bowl on a tan counter.
Whisk the sauce until it’s smooth.
A hand using a bread knife to slice Hawaiian rolls on a beige counter.
Slice the rolls in half, keeping the tops & bottoms together.
A hand using a spoon to spread cranberry sauce on Hawaiian rolls.
Spread the rolls with mayo & cranberry sauce.
Hawaiian rolls topped with turkey on a gold sheet pan.
Evenly pile the turkey on top of the bottom rolls.
Hawaiian rolls topped with brie, turkey, and cranberry sauce on a gold pan.
Layer the turkey with brie and the top half of the rolls.
A hand using a pastry brush to brush top rolls with butter sauce.
Evenly brush the tops of the rolls with the butter sauce.
A wood board topped with turkey and cranberry sliders on a tan counter next to a brown bowl of cranberry sauce, pumpkins, rosemary, and cranberries.
Bake the sliders at 300°F (150°C) until the filling is hot & melty.

If the tops of the rolls start to get too brown, tent them with foil. You want them to be a little toasty but still soft and squishy!

Deli turkey

If you don’t have leftover turkey but still want to make these sandwiches for a party, you totally can! Just replace the chopped turkey with deli turkey instead. Use a good-quality, thick-cut turkey for the best flavor and texture.

Pull-apart brie, turkey and cranberry sliders on a wood board next to cranberries and rosemary sprigs.

Serving & sides

These sliders are lovely for lunch or as an appetizer! I like to serve them with other cozy apps or potato chips. I also love them with fries, this fall-ish kale and apple slaw, or my go-to simple green salad with sherry shallot dressing.

You can also serve these sliders cold. Just layer everything together and leave off the butter topping. I love a good turkey and brie sandwich for an easy, make-ahead lunch!

Store, make-ahead, & reheating tips

  • Store – place the sliders in an airtight container & refrigerate for 2-3 days.
  • Make-ahead – layer the sliders, cover the pan, and refrigerate for up to 1 day. When you’re ready to serve the sliders, brush the tops with the butter topping and bake.
  • Reheat – cover the tops of the sliders with foil. Bake at 300°F (150°C) for about 15 minutes, until they are heated through.
A hand grabbing a slider off of a wood board of brie, turkey and cranberry sliders next to a brown bowl of cranberry sauce, cranberries, rosemary sprigs, and pumpkins on a tan background.

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5 from 1 vote

Easy Turkey and Cranberry Sliders with Hawaiian Rolls

Yield: 12 sliders
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Holiday leftovers? Turn them into turkey and cranberry sliders! With brie cheese, Hawaiian rolls, and a buttery topping, they're sweet, savory, and come together in about 30 minutes. And you can easily double the recipe for a crowd. These sliders are amazing for parties or feeding guests after the holidays!
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Ingredients

Cranberry & Turkey Sliders

  • 1 package Hawaiian rolls (12 rolls)
  • 1/4 cup mayonnaise (60 grams)
  • 1/2 cup leftover cranberry sauce, or use the recipe below (160 grams)
  • 3 cups diced leftover turkey, skin & bones removed (375 grams)
  • 6 ounces brie cheese, sliced (190 grams)

Butter Topping

  • 2 Tablespoons unsalted butter (28 grams)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon minced fresh rosemary
  • Kosher salt, to taste

Orange Cranberry Sauce

  • 12 ounces fresh cranberries (120 grams)
  • 1/3 cup fresh orange juice (80 milliliters)
  • 2/3 cup water (160 milliliters)
  • 3/4 cup brown sugar, packed (160 grams)
  • 1 teaspoon orange zest

Instructions 

Cranberry & Turkey Sliders

  • Preheat the oven to 300°F (150°C). Then, slice the rolls in half horizontally, keeping the bottom and tops of the rolls intact. Place the bottom half of the rolls on a sheet pan.
  • Spread the bottom rolls with mayo followed by the cranberry sauce. Evenly spread the leftover turkey on the bottom rolls. Top the turkey with the sliced brie cheese followed by the top half of the rolls.

Butter Topping

  • Then, melt the butter. Add the Dijon mustard, garlic powder, rosemary, and a pinch of salt. Whisk until the mixture is smooth.
  • Brush the butter topping over the tops of the rolls. Bake the sliders for 15-20 minutes, until the rolls are melty and hot throughout. Let the sliders cool for 4-5 minutes. Slice and serve.

Orange Cranberry Sauce

  • If you don't have leftover cranberry sauce, use this easy recipe! Combine the cranberries, orange juice, water, and brown sugar in a skillet. Bring the mixture to a boil over medium-high heat.
  • Reduce the heat to medium-low and simmer the berries, stirring often, until the sauce is thickened and the berries have burst, about 15-20 minutes. When you drag a wood spoon through the sauce, there should be a trail and the sauce should mostly hold its shape.
  • Remove the cranberry sauce from the heat and stir in the orange zest. Pour the sauce into a bowl and let it cool completely. It will thicken more as it cools.

Notes

Feel free to use other leftovers if you have them! These sliders would also be amazing with slices of ham or leftover stuffing.
If the tops of the rolls start to get too brown, tent them with foil. You want them to be a little toasty but still soft and squishy.
You can also serve these sliders cold! Just layer everything together and leave off the butter topping.
You want to cook the sauce until it’s thickened and jammy. When you drag a wood spoon through the sauce, it should leave a trail and mostly hold its shape.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1slider, Calories: 209kcal, Carbohydrates: 20.9g, Protein: 9.2g, Fat: 10.1g, Saturated Fat: 4.3g, Cholesterol: 36mg, Sodium: 575mg, Potassium: 157mg, Fiber: 1.3g, Sugar: 6.4g, Calcium: 82mg, Iron: 2mg
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