Turkey Cranberry Sliders: Easy Thanksgiving Leftovers Recipe

Let me paint you a picture: the day after Thanksgiving, your kitchen still smells like roasted turkey and sweet cranberry sauce, and the fridge is bursting with leftovers just begging to be transformed. Honestly, the aroma of slow-roasted turkey and tart cranberries swirling together is enough to make anyone’s stomach rumble (even if you swore you couldn’t eat another bite yesterday). The first time I whipped up these turkey cranberry sliders, I was just trying to clear out space in the fridge—little did I know I’d stumble onto something that’s become a true family favorite.

I remember standing at the counter, stacking up turkey, spooning on cranberry sauce, and layering melty cheese all between pillowy slider buns. I took that first bite and, you know what? I paused, grinned, and had that feeling you get when you know you’ve struck gold with a recipe. It instantly brought back memories of my grandma’s holiday sandwiches (back when I was knee-high to a grasshopper)—but honestly, these sliders are even better. They’re dangerously easy and deliver pure, nostalgic comfort in every bite.

My family couldn’t keep their hands off the cooling rack; they popped into the kitchen one by one, grabbing a slider and giving me that look—like, “Are there more?” Let’s face it, when a recipe gets rave reviews from picky eaters and grown-ups alike, you know you’ve got something special. These turkey cranberry sliders are perfect for potlucks, game nights, or just brightening up your Pinterest board with a fresh twist on Thanksgiving leftovers. I’ve tested this recipe more times than I care to admit (all in the name of research, of course), and it’s now a staple for family gatherings, gifting, and those cozy weekends when you want a warm hug in slider form. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

After years of fiddling with post-holiday leftovers, I can honestly say these turkey cranberry sliders are the real deal. Whether you’re a seasoned home cook or just looking to whip up something fast, here’s why this easy Thanksgiving leftovers recipe stands out from the crowd:

• Quick & Easy: Ready in under 30 minutes—just assemble, bake, and enjoy. Perfect for those busy days when you’re still recovering from holiday cooking.
• Simple Ingredients: No need for a fancy grocery run. You probably have everything: leftover turkey, cranberry sauce, slider buns, and some cheese. That’s it.
• Perfect for Gatherings: These sliders are ideal for brunch, after-school snacks, holiday parties, or even game-day spreads. They fit every occasion without a fuss.
• Crowd-Pleaser: Kids love them, adults rave, and even the pickiest eaters come back for seconds. The sweet-tart cranberry pairs perfectly with savory turkey and gooey cheese—total comfort food.
• Unbelievably Delicious: The combination of juicy turkey, tangy cranberry, and buttery buns is pure bliss. It’s that kind of recipe you close your eyes and savor after the first bite.

What sets these turkey cranberry sliders apart? Well, I use a simple trick: brushing the buns with a garlic-butter glaze before baking. It adds a subtle, savory kick and helps everything crisp up beautifully. Plus, the layering technique keeps the sliders moist—no dried-out turkey here. You know, it’s not just another leftovers recipe; it’s my best version, tried and true.

This is comfort food, reimagined. You get the holiday flavors you crave, but with less work and more fun. It’s a stress-free way to impress guests, feed a hungry crowd, or just make your family smile at the dinner table. And honestly, there’s nothing better than transforming leftovers into something so memorable. These sliders are about turning ordinary into extraordinary, no chef skills required.

What Ingredients You Will Need

This easy Thanksgiving leftovers recipe uses simple, classic ingredients to deliver maximum flavor with minimum effort. Most of these are probably already in your fridge or pantry, which is a huge win (especially when you’re trying to recover from the holiday cooking marathon). Here’s what you’ll need:

• Slider Buns: 12 soft dinner rolls or slider buns (Hawaiian rolls work great for a touch of sweetness)
• Cooked Turkey: 2 to 2.5 cups (about 300-350g) shredded or sliced leftover turkey (white or dark meat, whatever you’ve got)
• Cranberry Sauce: 1 cup (240g), homemade or canned (whole berry or jellied both work—use what’s on hand)
• Swiss Cheese: 6 slices (or about 150g), or substitute with provolone or mozzarella for a milder flavor
• Butter: 4 tablespoons (57g), melted (for brushing the tops of the buns—adds flavor and helps them brown)
• Garlic Powder: 1/2 teaspoon (for the butter glaze)
• Dried Parsley: 1/2 teaspoon (optional, for color and a hint of herbal flavor)
• Salt & Pepper: To taste (season the turkey if needed)

Optional Toppings and Variations:

• Stuffing: Add a thin layer of leftover stuffing for extra texture.
• Mayonnaise or Dijon Mustard: Spread a little on the bottom bun for a creamy kick.
• Onion: Thinly sliced red onion or caramelized onions for extra flavor.
• Pepper Jack Cheese: Swap in for a spicy twist.

Ingredient Notes:

• If you’re gluten-free, just use gluten-free buns (brands like Schär make great ones).
• For dairy-free, swap regular cheese with a plant-based version and use dairy-free butter.
• Leftover turkey works best when it’s moist—if it’s a little dry, drizzle a bit of broth over it before assembling.
• Homemade cranberry sauce adds more texture and brightness, but canned is classic for a reason.

I always reach for King’s Hawaiian rolls—they’re soft, sweet, and hold up well to the fillings. If you have leftover rolls from dinner, use those! And don’t be shy with the cranberry sauce; it’s what makes these sliders sing. If you’re missing something, improvise—this recipe is all about making use of what you’ve got.

Equipment Needed

Making turkey cranberry sliders doesn’t require fancy kitchen gadgets. Here’s what you’ll need:

• Baking Dish: 9×13-inch (23×33 cm) glass or ceramic dish, or a large sheet pan. I use my old Pyrex dish from my college days—still going strong!
• Small Mixing Bowl: For melting and mixing the butter glaze.
• Basting Brush: For brushing butter on the buns. If you don’t have one, a spoon works (a bit messier, but gets the job done).
• Sharp Knife: For slicing the buns in half if they’re not pre-split.
• Cutting Board: For prepping turkey and cheese.
• Spatula or Tongs: For lifting the sliders out of the dish (trust me, they get melty and gooey).

If you’re short on baking pans, you can even use a rimmed cookie sheet lined with parchment. I’ve done that on more than one occasion when every dish was occupied with leftovers. For cleaning, I recommend soaking everything right after baking—the cheese can get sticky. Budget-friendly tip: Dollar store baking pans work fine for these sliders and are easy to transport if you’re headed to a potluck!

Preparation Method

Ready to turn those Thanksgiving leftovers into something seriously crave-worthy? Here’s my step-by-step guide for making turkey cranberry sliders. I’ll add notes and troubleshooting tips along the way so you get perfect results, every time.

1. Preheat the Oven: Set your oven to 350°F (175°C). This ensures the sliders bake evenly and the cheese melts just right.
2. Split the Slider Buns: Carefully slice the buns in half horizontally (keep them connected if possible for easier assembly). Place the bottom halves into your baking dish.
3. Layer the Turkey: Spread the shredded or sliced turkey evenly over the buns. If your turkey’s a bit dry, drizzle a tablespoon or two (15-30 ml) of chicken broth over the top. Sprinkle lightly with salt and pepper if needed.
4. Add the Cranberry Sauce: Spoon the cranberry sauce over the turkey, distributing it evenly. I like to use a little extra for a sweet-tart kick.
5. Layer the Cheese: Place slices of Swiss cheese over the cranberry sauce, making sure every slider gets a good coverage. If using shredded cheese, sprinkle about 1 cup (100g) evenly.
6. Top with Bun Lids: Place the top halves of the buns over the fillings, pressing down gently.
7. Make the Butter Glaze: In a small bowl, combine melted butter, garlic powder, dried parsley, and a pinch of salt. Mix well.
8. Brush the Buns: Use a basting brush to brush the butter glaze over the tops of the buns. Make sure every bun gets a glossy coat (this helps them brown and adds flavor).
9. Bake: Cover the dish lightly with foil and bake for 15 minutes. Then uncover and bake for another 10 minutes, until the tops are golden and the cheese is bubbly.
10. Cool Slightly and Serve: Let the sliders cool for a few minutes before slicing into individual pieces. Use a spatula or tongs to lift them out—watch out, the cheese can get gooey!

Troubleshooting Tips:

• If the tops are browning too quickly, tent loosely with foil.
• If the bottoms seem soggy, bake uncovered for the last 5 minutes to crisp up.
• If your turkey is super moist, pat it dry with paper towels before layering.

Personal Efficiency Tip: I like to assemble everything ahead of time and refrigerate until ready to bake. That way, you can pop them in the oven right before guests arrive. The sensory cue? When the kitchen smells buttery and you see cheese bubbling at the edges, they’re ready! (Don’t be surprised if folks start wandering in, noses twitching.)

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks for making turkey cranberry sliders consistently delicious (and avoiding kitchen disasters). Here’s my best advice—gathered from plenty of trial and error!

• Layering Matters: Always put turkey on the bottom, then cranberry sauce, then cheese. This keeps the buns from getting soggy and makes sure every bite is balanced.
• Don’t Overload: Resist the urge to stuff too much filling—overfilled sliders can leak or get mushy. A moderate layer is just right.
• Foil Covering: Covering with foil for the first part of baking traps steam and melts the cheese without over-browning the buns. Remove foil for the last 10 minutes for crisp tops.
• Butter Glaze: Don’t skip the butter glaze! It adds flavor, keeps buns moist, and gives you that bakery-style sheen. Garlic powder is my secret weapon—trust me, it makes a difference.
• Timing: If making ahead, assemble and refrigerate (up to 24 hours). Bake just before serving for freshest texture.
• Cheese Choice: Swiss melts beautifully and adds a nutty flavor, but you can use provolone, mozzarella, or even cheddar for a twist. If you’re using pre-shredded cheese, toss it with a touch of cornstarch to prevent clumping.

Common Mistakes:

• Using cold turkey—always let leftovers come to room temp for even heating.
• Skipping the glaze or under-seasoning the turkey. (I’ve made that mistake—sliders end up bland.)
• Baking too long—keep an eye out for cheese bubbling and golden tops.

I’ve messed up a batch or two by forgetting the foil or cranking the heat too high (burnt buns aren’t fun). Now I set a timer and check halfway through. Multitasking tip: While sliders bake, prep a salad or set out drinks—makes party hosting a breeze. For consistency, use the same dish and bun brand each time. Once you get the hang of it, these sliders come out perfect, batch after batch!

Variations & Adaptations

One of the best things about turkey cranberry sliders is how easy they are to customize. I’ve tinkered with plenty of variations—sometimes out of necessity, sometimes for fun! Here are a few ways to make this easy Thanksgiving leftovers recipe suit your taste or dietary needs:

• Gluten-Free: Use gluten-free slider buns (Schär or Udi’s are good brands). All other ingredients are naturally gluten-free, so it’s an easy swap.
• Dairy-Free: Replace the cheese with a plant-based alternative and swap out butter for vegan margarine. Daiya and Violife make great meltable options.
• Low-Carb/Keto: Use low-carb buns (some stores carry them, or make your own with almond flour) and swap out cranberry sauce for a sugar-free version.
• Flavor Twists: Add a layer of leftover stuffing, or mix a little Dijon mustard into the butter glaze for tang. Try pepper jack cheese for a spicy kick!
• Seasonal Swap: In summer, swap turkey for roasted chicken and cranberry for a berry compote—keeps the sliders fresh year-round.
• Cooking Method: No oven? You can assemble the sliders and toast them in a covered skillet over medium-low heat, flipping gently. It’s not as hands-off but works in a pinch.

My personal favorite variation? Adding a spoonful of leftover gravy on the turkey layer before baking—messy but so good. You can also sprinkle sliced green onions or fresh herbs for brightness. For allergies, just omit cheese or choose safe ingredients. These sliders are forgiving, so don’t be afraid to experiment. Sometimes, the best combos come from happy accidents!

Serving & Storage Suggestions

Turkey cranberry sliders are best served warm, straight from the oven, when the cheese is gooey and the buns are golden. I like to slice them into squares and pile them onto a platter with a sprinkle of fresh parsley for color—it looks festive and inviting. For a party, pair with a simple green salad, kettle chips, or a bowl of leftover gravy for dipping. Hot apple cider or sparkling water makes a perfect drink match.

If you have leftovers (it’s rare, but possible!), store the sliders in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly in foil and place in a freezer bag—sliders will keep for up to 1 month. Reheat in the oven at 350°F (175°C) for 10-12 minutes, or microwave individual sliders for about 30 seconds (though the oven keeps them crispier).

Pro tip: The flavors develop overnight, making sliders even tastier the next day. If storing, separate layers with parchment so they don’t stick. For lunchboxes, pack a slider with a little cranberry sauce on the side—your kids will thank you! These sliders hold up well and are just as good for breakfast, lunch, or a snack.

Nutritional Information & Benefits

Each turkey cranberry slider (based on 12 sliders per batch) contains approximately:

• Calories: 220
• Protein: 12g
• Fat: 8g
• Carbohydrates: 25g
• Sugar: 7g (mostly from cranberry sauce and buns)

Health Highlights: Turkey is a lean protein source, helping keep you full and energized. Cranberries bring antioxidants and vitamin C to the mix. Using whole wheat buns boosts fiber. You can easily adapt for gluten-free or dairy-free diets. Watch out for allergens—dairy (cheese, butter), gluten (buns), and egg (some buns).

Personally, I love that these sliders offer a balanced mix of protein, carbs, and a touch of sweetness—perfect for fueling busy days after the holiday rush. They’re lighter than traditional leftover casseroles, and you can make them even healthier with a few simple swaps.

Conclusion

Turkey cranberry sliders are the kind of recipe you’ll want to make again and again—not just because they’re a genius way to use up leftovers, but because they’re truly delicious and comfort-filled. Whether you’re feeding a crowd or just making a cozy snack for yourself, this easy Thanksgiving leftovers recipe checks all the boxes: quick, satisfying, and totally customizable.

Don’t be afraid to make it your own! Switch up the cheese, add stuffing, or try a gluten-free bun. I love this recipe because it brings people together—seriously, I’ve watched friends and family hover around the baking dish, waiting for their turn. There’s something magical about transforming holiday extras into something new and exciting.

If you try these sliders, I’d love to hear how you customize them or what twists you add. Drop a comment, share your photos, or let me know your favorite adaptations. Here’s to leftovers that never feel like second best—happy baking and happy snacking!

FAQs

Can I use chicken instead of turkey for these sliders?

Absolutely! Shredded or sliced cooked chicken works just as well. The flavors pair nicely with cranberry and cheese, so no worries there.

What cheese is best for turkey cranberry sliders?

Swiss is classic, but provolone, mozzarella, or even cheddar can be used. Pick your favorite or try a blend for extra flavor.

How do I keep the sliders from getting soggy?

Layer the turkey first, use moderate amounts of cranberry sauce, and bake uncovered for the last 10 minutes. If your turkey is extra juicy, pat dry before assembling.

Can I make these sliders ahead of time?

Yes! Assemble the sliders, cover, and refrigerate up to 24 hours before baking. Bake just before serving for the best texture.

Are turkey cranberry sliders freezer friendly?

Definitely. Wrap tightly in foil, place in a freezer bag, and freeze for up to one month. Reheat in the oven for best results—they’ll taste fresh and delicious!

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