Kelly Senyei’s Turkey Sliders Turn Holiday Leftovers Into the Perfect Next-Day Meal
Turn turkey, cranberry sauce and stuffing into melty sliders—for the holidays or any day of the year
Kelly Senyei, creator of Just a Taste, where she shares recipes and kitchen tips, gets super creative with her Thanksgiving leftovers. For Senyei’s Turkey Sliders recipe, she uses turkey, cranberry sauce and stuffing from the holiday. But don’t just make these delicious handheld sandwiches around Thanksgiving—it’s easy to whip them up anytime! You can swap in rotisserie chicken or deli sliced fresh turkey, cranberry sauce is always available and you can easily make stuffing on your stovetop in minutes.
Senyei has been sharing her knowledge with her followers for almost 20 years, so she has more than a few secrets and tricks in her pocket. In Senyei’s Turkey Sliders recipe, I love the addition of melty provolone cheese. It takes this quick next-day bite to the next level. If you’re like me and like to enjoy roast turkey even when it’s not Thanksgiving, pick up a small boneless turkey breast at the store and pop it in the oven. You can eat it for Sunday supper and then turn leftovers into Senyei’s quick turkey soup on Monday.
Total Time
Prep Time
Ingredients
- 1 (12 oz.) package Hawaiian sweet rolls
- 1 1/2 cups leftover cranberry sauce
- 3 cups leftover stuffing
- 3 cups sliced, cooked leftover turkey
- 6 slices provolone or cheddar
- 6 Tbs. unsalted butter, melted
- 2 tsp. minced garlic
- 2 tsp. poppy seeds
Instructions
PrintHeat oven to 300°F. Line a baking sheet with parchment paper.
Using a serrated knife, halve the rolls width-wise then slather the cranberry sauce on the bottom portion of the rolls. Top the cranberry sauce with the stuffing, turkey, gravy and cheese. Return the tops to the rolls.
In small bowl, whisk together melted butter, minced garlic and poppy seeds.
Brush butter mixture on top of rolls then bake until golden-brown and cheese is melted, 8 to 10 min. Serve immediately.
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