Save This Recipe
Just drop your email here and We'll send it right away!
Can we just pause for a second and chat about the weird little magic (and let’s be honest, occasional mayhem) that is Thanksgiving leftovers? Because every single year—without fail—I find myself standing in front of a fridge basically overflowing with turkey, stuffing, and whatever cranberry sauce survived the dinner rush. There’s always that split-second of excitement (“Oooh, leftovers!”) immediately followed by: “But what the heck do I actually do with all this?” And let’s be totally real, the joy of a plain ol’ turkey sandwich wears off by the second day. So what’s a comfort-food-obsessed gal supposed to do?
This is when I whip out my absolute favorite post-holiday trick: cozy, crowd-pleasing Thanksgiving sliders. Nothing wild or fussy here. Just soft Hawaiian rolls, all your favorite leftovers, and a buttery, poppyseed glaze that makes my family hover around the oven like cats. Trust me, this is the kind of snack you’re going to crave every year—whether it’s November or not.
Why You’ll Love It
- Super Fast: Start to finish, you’ll be eating in less time than it takes to watch an episode of your favorite sitcom. (Hello, 30-minute miracle dinner!)
- All the Flavors: You get tender turkey, herby stuffing, zingy cranberry sauce, and that luscious, buttery top all in one dreamy, hand-held bite.
- Zero Fancy Equipment: If you’ve got a baking dish and a spoon, you’re golden. (No holiday clean-up PTSD here!)
- Snack or Meal: The batch makes 12 sliders—perfect for a weekend lunch, game day snack, or feeding a table full of “What’s for dinner?” faces.
- Fun and Casual: Eat with your hands, let the glaze drip down your fingers, and don’t worry if things get a little messy. That’s the whole point.
Honestly, these are my go-to for lifting everyone’s post-holiday spirits (including my own) and finally putting a dent in that ever-growing pile of leftovers. Win-win, right?
Timing and Servings
If you’re hungry (and who isn’t after a day of marathon holiday eating?), you can have these sliders on the table in under 30 minutes. I’m talking ten minutes of assembly—maybe even less, but let’s not be unrealistic about snitching bites of stuffing as you go—and about 15-18 minutes in the oven. Give them a five-minute rest, and boom: melty, cozy, fall-apart goodness. This batch makes 12 generously sized sliders, which is fantastic for feeding six to eight people (especially if you set out a salad or chips on the side). And if, by some miracle, there are leftovers? They’re just as marvelous cold from the fridge, straight from the baking dish—I’ve caught my husband in the act more than once.
Ingredients
- 12 slider buns or Hawaiian rolls (the really soft, fluffy kind—the squishier, the better)
- 1 cup deli turkey or leftover roasted turkey, thinly sliced (use what you’ve got—leftover turkey is a dream here, but thick deli slices totally work too)
- 2 cups prepared stuffing (any stuffing will do, boxed, homemade, even that wild rice-and-sauteed-mushroom thing Aunt Linda brought!)
- 1 cup cranberry sauce (canned, from a jar, or go nuts and make it from scratch—I’ve done all three and never regretted it)
- 6 tablespoons salted butter, melted
- 1 tablespoon Worcestershire sauce
- 3 teaspoons Dijon mustard, divided
- 2 teaspoons poppy seeds (that classic slider finish—but if you don’t have ’em, sesame seeds or even everything bagel seasoning is fun)
- 2 teaspoons dried minced onion (or onion powder in a pinch—it just adds a little cozy flavor)
Kitchen note: If you’ve got a little leftover gravy, go ahead and swirl a spoonful into the stuffing before layering it on. And if you’re feeling adventurous, swap in thinly-sliced ham for the turkey, or add a layer of cheese (Gruyère or sharp cheddar makes these truly irresistible). Melted cheese is always the answer.
Directions
- Preheat your oven to 350°F (that’s 175°C for my detail-loving friends). Lightly grease a 9×13-inch baking dish—it makes your clean-up life so much easier.
- Using a serrated knife, slice all the rolls horizontally (try to keep the tops and bottoms in one connected sheet—it’s not a big deal if they break apart, but this helps hold everything together as you layer). Nestle the bottom halves into your baking dish. Hawaiian rolls fit almost perfectly—like a little bread puzzle.
- Layer on your stuffing first. Just scoop and gently spread—no need to pack it down, you want these to stay pillowy and light.
- Add the slices of turkey right on top of the stuffing layer. Pile it on—this is the hero moment for all those post-holiday odds and ends.
- In a small bowl, stir together the cranberry sauce with 1½ teaspoons of the Dijon mustard. Spoon that zingy, tart mixture over the turkey and spread it around with the back of a spoon. Every bite deserves cranberry sauce (my official opinion).
- Place the tops of the rolls over everything. In another bowl, whisk your melted butter, the remaining 1½ teaspoons Dijon, Worcestershire sauce, poppy seeds, and dried onion. Brush or pour this glorious buttery mixture right over the tops—let it drip down the sides. The messier, the better!
- Cover the pan tightly with foil (I do shiny side up, less sticking) and bake for 15 minutes. Carefully remove the foil (watch for the steam!), then let the sliders bake for another 2–3 minutes until the tops are deep golden and your house smells like cozy happiness.
- Let them rest five minutes (so you don’t burn your mouth on lava-hot cranberry, speaking from repeated experience), then use a sharp knife to cut along the seams and serve. Bonus points if you have extra cranberry sauce or gravy on the side for dipping.
At my house, people are already hovering, swiping the first slider before I even get the baking dish out of the oven mitts.
Variations
- Ham & Cheese: Swap out the turkey for ham and melt some Swiss or provolone on top before the buns go on. Toasty, salty, and perfect for winter.
- Veggie Power: Got leftover roasted veggies? Layer them on with the stuffing for a color-packed version. (I love using sweet potatoes, Brussels sprouts, or mushrooms.) Bonus: Skip the butter for a vegan version—just brush with a little olive oil.
- Spice It Up: Mix a little sriracha or hot honey into the cranberry-Dijon sauce, or sprinkle chili flakes into the buttery glaze. Spice lovers unite!
- Cheese Lovers’ Dream: Don’t be shy about adding a blanket of Gruyère, sharp cheddar, or whatever melty cheese stares at you from the fridge. Cheese pulls are wildly encouraged.
- Breakfast Remix: Sub the cranberry sauce for fig jam, add scrambled eggs, and tuck a little cheddar or fontina inside. Bake as usual—suddenly, breakfast is something even bleary-eyed teens will leap out of bed for.
And yes, if you need these gluten-free, just snag the sturdiest GF rolls you can find and you’re off to the races. The sky’s the limit, folks—use whatever’s leftover in the fridge and have a little fun with it!
Storage & Reheating Tips
If by some miracle you have sliders left, store them in an airtight container in the fridge for up to three days. (Though, let’s be real, mine barely make it past a late-night snack situation.) For the best reheat, give them a quick 30-second zap in the microwave, then pop under the broiler or in a hot oven (350°F-ish) for just a few minutes to re-crisp the tops and warm the filling all the way through. Ta-da—just like fresh from the oven!
If you want to prep ahead or freeze, assemble the sliders but don’t add the butter topping. Wrap tightly and freeze the whole pan. When you’re ready to enjoy, brush with the buttery glaze and bake straight from frozen at 350°F for about 20–22 minutes. Let them cool for a minute or two, and get cozy—it’s like hitting the leftover lottery, seriously.
FAQs
Can I use deli turkey instead of leftovers?
Definitely! Grab thick slices of good deli turkey (the kind you’d use for an epic club sandwich) and use exactly as you would leftover turkey.
How do I keep the rolls from getting soggy?
Aim for stuffing and cranberry sauce that aren’t too wet, and don’t assemble too far ahead unless you’re baking right away. If the sliders are a smidge soft, a quick broil in the oven crisps them up again.
Can I assemble these ahead?
Yes, you can build them up to 24 hours in advance—just hold off on the buttery topping until just before baking for the crispiest results!
Are these freezer-friendly?
You bet! Assemble (no glaze yet) and wrap well, then freeze. Add the butter topping right before baking, straight from frozen, for best results.
Can I use gluten-free buns?
Definitely. Just make sure they’re hearty enough to hold up to all the fillings and a little sauciness.
Conclusion
So, next time you throw open the fridge and spot those post-holiday leftovers, remember: you’re just a pan of buttery, melty sliders away from another moment at the table with the people you love (or a sneaky midnight snack by yourself—zero judgment here!). Thanksgiving sliders aren’t just about cleaning out the fridge—they’re about turning what you already have into something really special and, honestly, a little bit irresistible. Try them, tweak them, make them your own—then pop back in and tell me how it went! If you stumble on a new combo I need to know about (especially if cheese is involved), please don’t keep me in suspense. Here’s to no more boring turkey sandwiches, and plenty of cozy, happy eating for all of us.
Thanksgiving Sliders: A Festive Twist on Leftovers
Ingredients
- 12 slider buns or Hawaiian rolls
- 1 cup deli turkey or leftover turkey thinly sliced
- 2 cups prepared stuffing
- 1 cup cranberry sauce
- 6 tbsp melted salted butter
- 1 tbsp Worcestershire sauce
- 3 tsp Dijon mustard divided
- 2 tsp poppy seeds
- 2 tsp minced dried onion
Instructions
- Preheat your oven to 350°F (175°C) to ensure the sliders bake evenly and achieve a golden-brown finish.
- Using a serrated knife, slice the slider buns or Hawaiian rolls horizontally in half, keeping the rolls connected. Place the bottom halves in a 9x13-inch baking dish in a single layer.
- Layer the prepared stuffing evenly over the bottom halves of the rolls. Add the turkey slices on top of the stuffing. Mix the cranberry sauce with 1.5 teaspoons of Dijon mustard, then spread the mixture over the turkey layer. Place the top halves of the rolls over the filling, pressing gently.
- In a small bowl, whisk together melted butter, 1.5 teaspoons Dijon mustard, Worcestershire sauce, poppy seeds, and minced dried onion. Drizzle or brush the mixture evenly over the tops of the sliders.
- Bake in the preheated oven for 15 minutes, or until the tops are golden brown and the filling is warmed through. Let the sliders rest for 5 minutes before slicing.
- Cut along the pre-sliced lines of the rolls using a serrated knife. Serve warm from the baking dish or transfer to a platter. Pair with salad or chips for a complete meal.