Cranberry Turkey Sliders
If you know me, then you know that I love sliders. Or any easy to prep, tasty little bites that are perfect for serving up for guests over the holidays or when you’re feeding a crowd for game day. So of course I had so much fun testing out these cranberry turkey sliders, and I’m so excited to share them with you today!
Think layers of juicy turkey, melty provolone, and a pop of cranberry sauce, all tucked between soft Hawaiian rolls and brushed with buttery Dijon glaze. They bake up golden and gooey, perfect for serving straight from the oven when everyone’s hungry and hovering around the kitchen.
Whether you’re using up Thanksgiving leftovers, feeding a crowd on Christmas Eve, or need an easy game day snack, these sliders fit the bill. They look festive, taste incredible, and come together in around 25 minutes.
Why You’ll Love This Recipe:
-
A delicious way to use up leftover turkey from Thanksgiving or Christmas
-
Perfect for parties, potlucks, and feeding a crowd
-
Sweet, savory, and cheesy — the ultimate flavor combo
-
Quick to make with simple ingredients
-
Great for game days, movie nights, or casual holiday gatherings
-
Easy to prep ahead and bake right before serving
They’re the kind of recipe that makes everyone think you went all out, but really, you just layered a few things, brushed on butter, and let the oven do the work!
Ingredients
Want to save this one for later? You’ll find a printable recipe card with all the details at the bottom of this post. Add it to your holiday recipe folder (or your go-to leftovers list) so you can come back to it year after year.
-
King’s Hawaiian rolls – Soft, slightly sweet, and perfect for holding everything together. They toast beautifully in the oven without drying out.
-
Turkey – You can use deli-sliced turkey or leftover roast turkey — either works great!
-
Provolone cheese – Mild and melty, it pairs perfectly with the cranberry and turkey combo.
-
Arugula – Adds a little peppery bite that balances the richness. Spinach or baby greens work too.
-
Cranberry sauce – Use whole berry cranberry sauce for the best texture and bursts of tart flavor.
-
Butter – The base of that irresistible golden glaze on top.
-
Dijon mustard – Adds a little tang and depth to the buttery topping.
-
Poppy seeds – Classic slider topping for a little texture and visual pop.
-
Worcestershire sauce – Gives the glaze a subtle savory note that ties it all together.
-
Garlic powder – Adds flavor to the glaze without overpowering the other ingredients.
How To Make Cranberry Turkey Sliders
- Preheat and prep: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Build the base: Slice the slider buns in half horizontally (keep them connected if you can — it makes assembly and serving easier). Place the bottom half on your prepared baking sheet.
- Layer it up: Add an even layer of sliced turkey, then top with provolone cheese and a handful of arugula leaves. Spread cranberry sauce generously over the top — that sweet-tart flavor is what makes these sliders so good.
- Top it off: Place the top half of the buns back on to complete the sandwiches.
- Make the butter glaze: In a small microwave-safe bowl, combine the butter, Dijon mustard, poppy seeds, Worcestershire sauce, and garlic powder. Microwave for about 10 seconds, just until melted, then stir to mix everything together.
- Brush and bake: Brush the buttery mixture evenly over the tops of the buns. Tent the sliders loosely with foil and bake for 15–20 minutes, until the cheese is melted and everything’s heated through. Remove the foil and bake for another 5 minutes to toast the tops until golden brown.
- Serve: Let them cool just slightly, then slice and serve warm — they’ll disappear fast!
Storage & Make-Ahead Tips
-
Store: Keep any leftover sliders in an airtight container in the fridge for up to 3 days.
-
Reheat: Warm them in the microwave in 1-minute bursts until heated through — just enough to melt the cheese again without drying out the bread.
-
Make ahead: You can assemble the sliders a few hours in advance (without baking), cover tightly with foil, and refrigerate. When you’re ready to serve, just bake as directed and brush with the glaze right before they go in the oven. Perfect for parties or next-day leftovers.
Substitutions & Variations
These sliders are super flexible, so it’s easy to make them with whatever you’ve got on hand:
-
Rolls: King’s Hawaiian rolls are classic, but regular yeast dinner rolls or brioche sliders work just as well.
-
Turkey: Leftover turkey is perfect for this recipe — slice or shred it before layering. You can also switch things up with sliced ham, roast beef, or chicken.
-
Greens: Arugula adds a peppery bite, but baby spinach or mixed greens are great too. Or skip the greens altogether if you prefer a more classic slider.
-
Cheese: Pretty much any melty cheese works here — try Swiss, cheddar, mozzarella, or pepper jack for a little kick.
Serving Ideas
These cranberry turkey sliders are made for sharing . Think cozy holiday parties, game days, or those laid-back post-Thanksgiving gatherings when you’re living off leftovers (no shame in that).
-
For parties: Arrange them on a big platter and garnish with fresh rosemary sprigs or a few extra dollops of cranberry sauce for a festive touch. They look so pretty and taste even better warm from the oven.
-
For dipping: Serve with a side of honey mustard, extra cranberry sauce, or even a little gravy for dunking, because why not lean into the comfort food energy?
-
As part of a spread: Pair them with a big salad, sweet potato fries, or chips for an easy lunch or buffet setup.
-
Mini holiday sandwiches: Slice them smaller for bite-sized sliders that are perfect for appetizers or party trays.
They’re one of those dishes that feels fancy enough for entertaining but chill enough for a lazy weekend lunch, the best of both worlds.
Cranberry Turkey Sliders
Ingredients
- 12 King’s Hawaiian dinner rolls
- 1 lb deli sliced turkey or leftover turkey meat
- 12 slices provolone cheese
- 1 cup arugula leaves
- 1 cup whole berry cranberry sauce
- 3 tablespoons butter
- 2 tablespoons dijon mustard
- 2 teaspoons poppy seeds
- 1 ½ teaspoons Worcestershire sauce
- ½ teaspoon garlic powder
Instructions
- Preheat and prep: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Build the base: Slice the slider buns in half horizontally (keep them connected if you can — it makes assembly and serving easier). Place the bottom half on your prepared baking sheet.
- Layer it up: Add an even layer of sliced turkey, then top with provolone cheese and a handful of arugula leaves. Spread cranberry sauce generously over the top — that sweet-tart flavor is what makes these sliders so good.
- Top it off: Place the top half of the buns back on to complete the sandwiches.
- Make the butter glaze: In a small microwave-safe bowl, combine the butter, Dijon mustard, poppy seeds, Worcestershire sauce, and garlic powder. Microwave for about 10 seconds, just until melted, then stir to mix everything together.
- Brush and bake: Brush the buttery mixture evenly over the tops of the buns. Tent the sliders loosely with foil and bake for 15–20 minutes, until the cheese is melted and everything’s heated through. Remove the foil and bake for another 5 minutes to toast the tops until golden brown.
- Serve: Let them cool just slightly, then slice and serve warm — they’ll disappear fast!
These cranberry turkey sliders are right up there with the favorite bites that I like to serve over the holidays, and I hope that you and your family love them just as much as we do! If you try them, I’d really love to hear your thoughts and feedback in the comments section below. It helps me to understand more about what you enjoy making in your own kitchen, so I can create more recipes that you’ll love in the future!
