Thanksgiving Leftover Sliders

These Thanksgiving Leftover Sliders are the best way to turn your holiday extras into something new and totally delicious. Soft rolls get stacked with tender turkey, savory stuffing, and a layer of cranberry sauce to create the perfect bite-sized mashup of all your favorite Thanksgiving flavors.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword leftover thanksgiving sliders

Prep Time 10

Cook Time 20

Total Time 30

Servings sliders

Calories 183kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the Sliders:

1 package 12 count Hawaiian sweet rolls or dinner rolls
2 Tbsp. Dijon mustard
2 Tbsp. mayonnaise
2-3 cups cooked turkey sliced or shredded (or ham)
1½ cups leftover stuffing
1/2 cup cranberry sauce spreadable layer
6 slices cheese: you can use provolone, Swiss, cheddar cheese, Havarti, gruyere, white cheddar, etc.
1/2 cup gravy optional, for dipping or drizzling

To brush on top:

4 Tbsp. unsalted butter melted
1 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. dried herbs parsley, thyme or rosemary are all good options (or 1 Tbsp fresh)
Pinch of salt and pepper
Sprinkle of Poppyseeds
Optional: 1 Tbsp. grated Parmesan for extra flavor

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat and prepare: Preheat the oven to 350°F (177°C). Lightly grease a 9x13-inch baking dish, or a quarter sheet pan works well too.
Slice rolls: Without separating them, carefully and evenly slice the entire sheet of rolls in half horizontally. Place the bottom half in the prepared pan.
1 package 12 count Hawaiian sweet rolls or dinner rolls
Brush on the sauce layers: Mix the Dijon mustard and mayonnaise together and spread evenly on both cut sides of the rolls. Spread a thin layer of cranberry sauce on the bottom rolls.
2 Tbsp. Dijon mustard, 2 Tbsp. mayonnaise, 1/2 cup cranberry sauce
Add meat and stuffing: Evenly layer the turkey (or ham), season the meat with salt and pepper, then a layer of the leftover stuffing.
2-3 cups cooked turkey, 1½ cups leftover stuffing
Top with cheese and rolls: Lay cheese slices evenly over the top. Place the top half of the rolls back on.
6 slices cheese: you can use provolone, Swiss, cheddar cheese, Havarti, gruyere, white cheddar, etc.
Mix the topping and brush: In a small bowl, whisk together all ingredients for the toppings. Generously brush the butter mixture over the tops of the rolls and sprinkle poppyseeds over the top.
4 Tbsp. unsalted butter, 1 tsp. Dijon mustard, 1/2 tsp. Worcestershire sauce, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1 tsp. dried herbs, Pinch of salt and pepper, Sprinkle of Poppyseeds, Optional: 1 Tbsp. grated Parmesan for extra flavor
Bake: Cover loosely with foil and bake 15 minutes, then uncover and bake 5-8 more minutes, until golden brown and the cheese is melty. Remove from oven and garnish tops with a pinch of flaky sea salt (like Maldon). Start Timer
Serve warm: Slice into individual sliders and serve with warm leftover gravy for dipping, or enjoy as is!
1/2 cup gravy

Notes

Make Ahead: You can assemble the sliders a few hours before baking. Simply cover and refrigerate them until you’re ready to bake. Note: since the rolls are cold and going into the oven to bake, the bake time might be slightly longer.
Use up any leftovers: These sliders can truly be made with any leftovers you have on hand and want to enjoy again! I know everyone's Thanksgiving table looks different, so use this recipe as a base to create your own fun slider variations. These sliders are also great to use up leftovers from Friendsgiving or all your pre-Thanksgiving get-togethers with friends and family so you don't get sick of the traditional foods before the big day!
Cheese: If you aren’t using sliced cheese and plan to use shredded, be sure to shred your own cheese to enhance the melt and texture compared to pre-shredded options.
Store: These sliders are best served fresh and hot on the day of. However, if you do have leftovers, they will keep in the fridge for 3-4 days. Keep in mind that the longer they sit, the soggier they become.

Nutrition