Today is the first day of my 12 Days of Thanksgiving Recipes! I did this series last year and it was so fun so I had to do it again. To start out we are making turkey cranberry sliders that are so easy to make and ridiculously delicious!
These sliders are the perfect dish to get in the Thanksgiving spirit, or the ideal way to use your Thanksgiving leftovers! If you’ve got leftover turkey and cranberry sauce this is the dish for you.
Other than turkey and cranberry sauce, these sliders have havarti cheese, arugula, mayo, dijon mustard, and sweet rolls. These sliders are similar to ham and cheese sliders that are made on sweet rolls, but these just have a Thanksgiving taste instead!
ingredients for turkey cranberry sliders
- sweet rolls
- dijon mustard
- cranberry sauce
- havarti cheese
- garlic salt
- onion powder
- dried parsley
The butter gets melted with the garlic salt, onion powder, and dried parsley then is brushed on top of the rolls before they are baked which makes them moist and flavorful!
how to make turkey cranberry sliders
These sliders couldn’t be more simple to make. Start by cutting the rolls in half, placing the bottom half in a glass dish, then spread mayo and dijon mustard on the bottom. Top with turkey, cranberry sauce, havarti cheese, and arugula. Add the top of the rolls then brush with melted butter, garlic salt, onion powder, and dried parsley.
Cover the pan with tin foil and bake at 350 for 15 minutes, then remove the foil and bake for another 5 minutes. The rolls should be nice and toasty and the cheese should be melted!
You can customize these sliders however you’d like! If you don’t like havarti cheese, try using pepper jack or provolone instead. If you don’t like arugula, don’t add it, or add spinach instead. Make these your own!
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turkey cranberry sliders
- 1 dozen sweet rolls
- 2 tbsp mayo
- 1 tsp dijon mustard
- 8 oz turkey
- 1/4 cup cranberry sauce
- 4 oz havarti cheese
- 1 cup arugula
- 3 tbsp butter
- 1/2 tsp dried parsley
- 1/4 tsp garlic salt
- 1/4 tsp onion powder
- Preheat the oven to 350. Lightly grease a 9×13 glass baking dish. Cut the sweet rolls in half, width wise. Transfer the bottom half of the rolls to the glass dish. Spread mayo and dijon mustard on the rolls.
- Add the turkey then spread out the cranberry sauce on top. Top with havarti cheese and arugula. Top with the top half of the rolls.
- Add butter to a small bowl and microwave until its melted. Add dried parsley, garlic salt, and onion powder. Mix and brush the mixture on top of the rolls.
- Cover the entire pan with tin foil and bake for 15 minutes. Remove the tin foil and bake an additional 5 minutes. Remove and let the rolls cool for a few minutes, then dive in and enjoy!