Leftover Turkey Sliders Recipe

A leftover turkey slider being lifted from the pan with a spatula.

5 from 1 vote

Don't let those holiday leftovers go to waste with these Leftover Turkey Sliders that feature soft Hawaiian rolls piled high with roast turkey, cranberry sauce, and stuffing and topped with a savory, buttery sauce to crisp up the outsides!

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American

Servings: sliders

Calories: 209kcal

Author: Amy Nash

Ingredients

1 (12-count) package King's Hawaiian rolls
2 Tablespoons dijon mustard
1 cup mashed potatoes, warmed up (optional)
1 pound shredded or sliced leftover turkey or carved deli turkey
1 teaspoon coarse black pepper
1 cup cranberry sauce
2 cups stuffing, warmed up
6 Tablespoons salted butter, melted
2 teaspoons minced dried onion
1 teaspoon Worcestershire sauce
1 teaspoon finely chopped fresh parsley
6 slices provolone, havarti, or muenster cheese (optional)

Instructions

Preheat oven to 350°F. Spray the bottom of a 9x13-inch pan with cooking spray.
Slice the King's Hawaiian rolls in half horizontally with a long serrated knife. Place the bottom half of the sheet of rolls into a 9x13-inch baking dish that has been sprayed with cooking spray to keep the sliders from sticking.
Spread a thin layer of Dijon mustard on the cut side of the rolls, then add a thin layer of mashed potatoes.
Add the turkey, piling it up as high as you would like. I like to shred the turkey by hand for the pulled texture, but you could used sliced turkey or even chop it if you prefer. Sprinkle the turkey with a generous amount of coarse black pepper.
Use the back of a spoon to spread the cranberry sauce over the turkey so you get some in every bite of these little sandwiches, then pile the stuffing on top of that in an even layer. Cover with the top half of the sliced rolls.
Melt the butter in a microwave-safe bowl, then stir in the minced onion, Worcestershire sauce, and chopped parsley. Drizzle or brush the buttery topping over the sliders, making sure to coat the tops of each roll.
Wrap the pan in aluminum foil and bake for 20 minutes. Remove the foil and finish baking for another 5-10 minutes until toasted on top and heated all the way through.
Use a large, sharp knife to slice the sliders apart to separate them and serve immediately while hot.

Notes

Gravy: If you have leftover gravy and want to use it, my recommendation would be to toss the turkey in about ½ to ¾ cup of gravy and warm them up together on the stove or in the microwave for a minute or so before adding them to the rolls, especially if your turkey was on the dry side.
Storing: These do not store or freeze well. I recommend storing the components separately, then assembling and baking shortly before you are ready to eat.
Add cheese. If I have some provolone or havarti cheese in the fridge, sometimes I will add a layer of cheese to these and it's delicious.
Add arugula. These peppery greens are the perfect way to liven up any sandwich and they go especially well with the other flavors in these sliders. I would pile them on top of the stuffing layer before adding the top buns.
Cranberry aioli. Another option that is delicious is to mix equal parts cranberry sauce and mayo and use that instead of mustard. It's so good!

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