Leftover Turkey and Cranberry Sliders with Brie
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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 minutes. These sliders are amazing for parties or feeding guests after the holidays!

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, brûléed apple and brie crostini, or cranberry brie tartlets.
Sandwiches for a crowd
The benefit of layering everything on one big batch of rolls is that you can just slice and serve. These sandwiches have leftover turkey, cranberry sauce, mayo, and buttery brie for extra decadence. Ahhh they’re so good!
- These sliders take minutes to throw together.
- They are baked up in the oven for a warm, melty sandwich situation.
- You can serve them for lunch or as a party appetizer.
- They’re customizable with whatever leftovers you have.
Use up holiday leftovers
For the sliders
- Hawaiian rolls – I like the traditional sweet Hawaiian rolls for these turkey sliders but butter rolls will work too. You can also use leftover garlic butter dinner rolls.
- Leftover turkey – dark meat, light meat, or a mix will work in this recipe. Make sure to remove the skin and bones!
- Cranberry sauce – you can use store-bought or leftover homemade sauce. If you don’t have leftovers, check the recipe card for my go-to cranberry sauce.
- Mayo – totally optional but I love mayo on a turkey sandwich. I’m a best foods girl.
- Brie – turkey and brie is a total dream combo. But you can also use provolone, havarti, asiago, or sharp white cheddar.
Feel free to use other leftovers if you have them! These sliders would also be amazing with slices of ham or leftover stuffing.
For the buttery topping
- Butter – I use unsalted butter but salted works too if that’s all you have. Just leave out the extra Kosher salt.
- Dijon mustard – use smooth mustard unless you want a little crunch.
- Spices – garlic powder and fresh rosemary. Fresh thyme is good too.
- Kosher salt – I use Morton’s Kosher salt. It’s the best!
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.
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.
Make these sliders
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.
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, frizzled onions, kale and apple slaw, or 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.
Double the recipe
This recipe will make 12 sliders. For lunch (with sides), you’ll want 2-3 sliders per person. For a snack, 1-2 sliders per person will usually do.
But, if you have a big crowd after the holidays, you can definitely double or even triple this recipe! Or, use a small package of rolls to make a half-batch.
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
Leftover Turkey and Cranberry Sliders with Brie
Ingredients
Cranberry & Turkey Sliders
- 1 package Hawaiian rolls (12 rolls)
- 1/4 cup mayonnaise (56 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 (188 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.
These were so good! Made them for Christmas Eve dinner. Everyone enjoyed them. I make a cranberry/strawberry jam that is spiced and used that rather than cranberry mixture here. Came together quickly and easily.
Thank you for the recipe!!!
Oh yay, thank you, Amy! I’m so glad you liked the recipe. 🙂 That cranberry strawberry jam sounds amazing!