Easy Turkey and Cranberry Sliders with Hawaiian Rolls
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!
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.
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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