The best way to use up Thanksgiving leftovers, these turkey sliders are a family favorite.
If I had to choose only one way to remix my Thanksgiving leftovers, these turkey sliders would be IT. They’re sweet-savory little sandwiches layered with tender leftover Thanksgiving turkey, tart cranberry sauce, and melty cheese (Brie, Havarti, or your favorite cheese). Everything gets layered onto sweet Hawaiian rolls, brushed with a buttery brown-sugar glaze, then baked until golden and melty. If you're tired of plain ol' turkey sandwiches and trying to transform your leftovers into something your family will actually eat (and who isn't?), these cheesy turkey cranberry sliders get it done.
Why You’ll Love These Turkey Cranberry Brie Cheese Sliders
These turkey sliders are (in my humble opinion), the easiest, most flavorful way to reinvent leftover turkey without feeling like you’re eating Thanksgiving on repeat.
What makes this recipe different?
- Minimal ingredients you likely already have on hand.
- Fast prep — 10 minutes, tops.
- One pan and zero fuss.
- A perfect balance of sweet, savory, tangy, creamy, and toasty.
- Crowd-friendly and easy to scale for parties.
- Totally flexible — swap the cheese, switch the sauces, doctor the glaze… these sliders play well with whatever you’ve got in the fridge.
This slider recipe is:
Quick • Cozy • Melty • Make-ahead friendly • Party-perfect
Ingredients (and Why They Work)
- Butter + brown sugar: The melted butter and brown sugar combo makes for a glossy slider-top glaze. It creates that signature golden crust and a hint of caramelized sweetness.
- King’s Hawaiian sweet rolls: Soft, pillowy, and slightly sweet — the ideal base for turkey sliders because they toast beautifully but don’t dry out.
- Dijon mustard: Adds tang and cuts through the richness. (Mayo swap below!)
- Leftover turkey: Shredded or finely chopped for maximum “melty-pull-apart” texture.
- Cranberry sauce: Store-bought, homemade, whole-berry — whatever you’ve got. The sweetness balances the savory turkey.
- Brie or Havarti cheese: Brie = buttery and luxe. Havarti = creamy and mild. Both melt like a dream.
How to Make Leftover Turkey Sliders
This is a quick overview — detailed measurements are in the recipe card.
Prep the rolls. Slice the entire sheet of Hawaiian rolls in half horizontally with a serrated knife so you have a top “slab” and a bottom “slab.” No need to separate them yet — this is why sliders are genius.
Layer the flavors. Spread Dijon mustard on the bottom layer, cranberry sauce on the top layer, add the shredded turkey evenly across the bottom rolls, and layer sliced Brie or Havarti over the turkey. Place the top half of the rolls back on.
- 💡 Pro tip: Cold turkey works best — it shreds more easily and stays moist as it reheats.
Brush with buttery glaze. In a small bowl, melt the butter, then stir in the brown sugar until it is mostly dissolved. Brush the butter mixture generously over the tops of the rolls. Pour the extra into all the nooks and crannies.
Bake. Place the rolls on a baking sheet or in a pan and pop them into a 350ºF oven for 15 minutes until the cheese melts and the tops are golden brown.
- 💡 Pro tip: The rolls should look lightly golden, and the cheese should be oozing at the edges. If the tops are browning too fast, tent loosely with foil.
- 💡 Pro tip: Want extra gooey cheese? Add 2–3 minutes under the broiler (watching closely!).
Serve warm. Slice along the roll lines to create individual sliders, and serve them immediately.
What to Serve with Turkey Sliders
Perfect for casual lunches, cozy dinners, holiday hosting, or game-day snacking.
Great sides:
- Crispy sweet potato fries
- A big green salad with a zippy vinaigrette
- Roasted Brussels sprouts
- Veggie sticks + ranch for the kids
- A bowl of leftover stuffing warmed until crisp
Sauces to drizzle or dip:
- Pesto mayo
- Horseradish cream
- Jalapeño aioli
- Leftover gravy (trust me)
How to Store Turkey Cranberry Sliders
- Make Ahead: Assemble fully, brush with glaze, cover, and refrigerate up to 24 hours.
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to revive the crisp tops.
- Freeze: Yes! Wrap tightly and freeze up to 2 months. Thaw, then reheat at 325ºF until warmed through.
Variations + Substitutions
- Roll with it: I love these on soft Hawaiian rolls, but you can also make them on regular dinner rolls or slider buns.
- Cheese swaps: Use whatever cheese you want! If you're not into Brie or Havarti, you can use Swiss cheese slices, sharp white cheddar, Monterey Jack, or mozzarella.
- Mustard swaps: You can use mayonnaise, pesto mayo, or honey mustard instead of (or in addition to) the Dijon mustard, if you prefer — we just have some mayo haters in our house, so we tend to leave it off.
- Add-ins:
- Thinly sliced apples or pears
- Crispy bacon
- A spoonful of stuffing
- A smear of leftover gravy under the turkey
- Glaze options: Add 1 tablespoon Worcestershire sauce and ¼ teaspoon each of onion powder and garlic powder for a more savory glaze.
- Topping ideas: Add a little crunch by topping these sliders with sesame seeds, flaky sea salt, poppy seeds, or everything bagel seasoning.
- Kid-friendly swaps: Use cheddar instead of Brie, skip the cranberry sauce, and add honey mustard, and add thinly sliced apples for crunch.
- GF/DF options:
- Gluten-free rolls work beautifully here.
- Use your favorite dairy-free melting cheese.
- Brush the tops with olive oil instead of butter.
Frequently asked questions
Fresh veggie sides, fries, roasted fall vegetables, stuffing waffles, or a crisp apple salad.
Sweet potato soup, tomato bisque, or a batch of homemade mac and cheese.
Cool completely, then refrigerate in an airtight container for up to 3 days.
Yes! Wrap them tightly and freeze for up to 2 months; thaw in the fridge overnight before reheating.
Warm is best — right out of the oven, sliced into 12 sliders, and placed on a platter for easy grabbing.
Related recipes
Need some other leftover remix ideas? I've got you:
- Leftover mashed potato cakes — a great way to mix up your mashed potatoes for a golden brown, crispy, cheesy side dish.
- Chicken pot pie soup — make it with your leftover turkey, and don't skip the pie crust crackers — you won't regret it!
- Ham and split pea soup — if you did a ham at Thanksgiving, this is my favorite way to use the leftovers.
Before you go...
⭐⭐⭐⭐⭐
If you make these turkey sliders and love them, please leave a comment and a five-star rating! It helps other cooks find the recipe and makes my whole day.
And don’t forget to tag me on Instagram — I love seeing what you’re cooking!
Easy Leftover Turkey Cranberry Sliders
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 12 sliders 1x
- Method: Oven
- Cuisine: American
Description
The best way to use up Thanksgiving leftovers, these turkey sliders are a family favorite.
Ingredients
- 1 12-pack of King’s Hawaiian rolls
- ½ cup cranberry sauce
- ¼ cup Dijon mustard
- 1 ½ cups shredded turkey
- 8 ounces Brie or Havarti cheese, sliced
- 3 tablespoons unsalted butter, melted
- 2 teaspoons brown sugar
Instructions
- Preheat oven to 350ºF (177ºC).
- Slice the whole pack of rolls in half horizontally (don’t pull them apart), so you have a top sheet and a bottom sheet. Spread ½ cup cranberry sauce on the top layer and ¼ cup Dijon mustard on the bottom layer.
- Distribute the 1 ½ cups of shredded turkey evenly over the mustard.
- Add a layer of 8 ounces of sliced cheese, then place the top rolls back on.
- Melt 3 tablespoons of butter in the microwave for 30-ish seconds, stir in 2 teaspoons of brown sugar until it’s mostly dissolved, and brush it over the tops. Pour any remaining butter over the top of the rolls.
- Bake, uncovered, for 15 minutes, or until cheese is melty and tops are golden.
- Slice along the roll lines and serve warm.
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