Tired of the classic turkey sandwich route (fine but boring) with your Thanksgiving leftovers? Let me introduce you to Thanksgiving leftover sliders.
I’m talking rolls cradling layers of juicy turkey, tangy cranberry sauce, savory stuffing, and maybe a smear of mashed potatoes or gravy-it’s basically Thanksgiving round two.
Yeah, it’s awesome and I’ve got all the recipe deets for you below.
At a Glance
Before we get into the nitty-gritty details, here’s what you need to know about Thanksgiving leftover sliders in a nutshell:
What They Are: Mini sandwiches made with Hawaiian rolls (or your preferred slider buns) stuffed with turkey, stuffing, cranberry sauce, and other Thanksgiving fixings, then baked together until warm and slightly crispy on top.
Prep Time: About 15 minutes of actual hands-on work
Cook Time: Roughly 15-20 minutes in the oven
Difficulty Level: Easier than assembling IKEA furniture-seriously, if you can stack ingredients, you’re golden
Customization Factor: Sky-high. These sliders are basically a blank canvas for whatever’s taking up space in your fridge.
Crowd Appeal: Universal. I’ve served these to picky eaters, adventurous foodies, and everyone in between with rave reviews.
Make-Ahead Friendly: Absolutely. Assemble them in the morning, refrigerate, and bake right before you’re ready to eat.
Leftover Efficiency: Excellent. You can use up multiple dishes in one go, freeing up precious fridge real estate for pie (the real priority).
Ingredients and Assembly
Let me walk you through my preferred method of turning Thanksgiving leftovers into yummy sliders.
Core Ingredients
- Hawaiian sweet rolls (one 12-count package)
- Leftover turkey (about 2-3 cups, shredded or chopped)
- Stuffing (1-2 cups, depending on how much you want in each slider)
- Cranberry sauce (about 1 cup-homemade or canned, no judgment)
- Gravy (1/2 to 1 cup for drizzling)
- Melted butter (4 tablespoons, plus a bit extra for brushing)
- Optional additions: mashed potatoes, cheese (white cheddar or Swiss work beautifully), roasted veggies, fresh herbs, or a sprinkle of seasoning
Assembly Process
Here’s where things get fun. I’ve refined my technique over multiple Thanksgiving weekends, and this method consistently delivers the best results:
Step 1: Prep Your Baking Dish
Grease a 9×13-inch baking dish lightly. You don’t want your sliders staging a prison break or sticking to the pan.
Step 2: Slice the Rolls
Without separating the individual rolls, use a serrated knife to slice the entire slab horizontally. You’ll end up with a top half and a bottom half, still connected.
This is way easier than cutting twelve individual rolls and keeps everything neat.
Step 3: Layer the Bottom
Place the bottom half of the rolls in your prepared dish. Brush with melted butter (trust me on this), then drizzle with a bit of gravy or spread a thin layer of mayo if that’s your thing.
This creates a moisture barrier and adds flavor.
Step 4: Build Your Layers
Now for the main event. Here’s my preferred order:
- Turkey layer: Distribute shredded turkey evenly across the rolls. Season lightly with salt and pepper.
- Stuffing layer: Spread stuffing over the turkey. If your stuffing is dry, mix in a tablespoon or two of gravy to moisten it slightly.
- Cranberry sauce: Dollop or spread cranberry sauce across the stuffing. Don’t overdo it-you want flavor, not a cranberry swamp.
- Optional cheese: If you’re adding cheese (and I often do because, well, cheese), now’s the time.
- Optional mashed potatoes: A thin layer can work, but skip this if your sliders are already getting too tall.
Step 5: Top It Off
Place the top half of the rolls over your layered masterpiece. Brush generously with melted butter.
Some people add a sprinkle of everything bagel seasoning, garlic powder, or dried herbs at this point. I usually keep it simple with just butter, but there’s no wrong answer here.
Step 6: The Secret Weapon
Cover the pan tightly with aluminum foil. This is key because it traps steam, which keeps everything moist and helps the flavors meld together.
You’ll remove the foil toward the end for that golden, crispy top.
Assembly Tips I’ve Learned the Hard Way
- Don’t overstuff. I know it’s tempting to cram in every leftover you own, but sliders that are too tall become impossible to eat and tend to topple over. Keep your layers relatively thin.
- Warm your leftovers slightly before assembly. Cold turkey and stuffing straight from the fridge take longer to heat through in the oven.
- Use a gentle hand with wet ingredients. Too much gravy or cranberry sauce equals soggy buns, and nobody wants that.
- Consider your crowd. If you’re serving kids or picky eaters, maybe keep some sliders simple (just turkey and cheese) and go wild with the others.
Temperature Matters
One thing I’ve noticed is that these sliders are best served warm, not piping hot. When they come right out of the oven and cool for about five minutes, that’s the sweet spot.
The flavors are more pronounced, the butter on top has settled into the bread but retained some texture, and you won’t burn the roof of your mouth (lessons learned, friends).
Room temperature sliders are still decent-perfectly acceptable for lunch the next day-but they lose some of that magical quality.
Microwaving them for reheat works okay but doesn’t recreate that crispy top. I’ve had the best reheating success with a quick blast in an air fryer or toaster oven.
Preparation Ease and Time
Thanksgiving leftover sliders are embarrassingly easy to make.
Time Breakdown
Prep Time: 10-15 minutes tops
This includes slicing your rolls, shredding or chopping turkey if needed, and assembling all your layers.
If your leftovers are already organized and easily accessible, you’re on the shorter end of that timeline.
If you’re digging through five different containers and your turkey is still on the bone, add a few extra minutes.
Baking Time: 15-20 minutes covered, plus 3-5 minutes uncovered
Total time in the oven is around 20-25 minutes at 350°F (though some recipes call for 325°F for a slower, gentler heat).
The foil-covered portion ensures everything heats through and steams together beautifully. The uncovered portion at the end crisps up those buttery tops.
Cooling Time: 5 minutes
Let them rest briefly so they’re easier to cut apart and not lava-hot.
Total Active Time: Under 45 minutes from start to finish
Common Pitfalls and How to Avoid Them
Even though the simplicity, I’ve made a few mistakes in my slider journey:
- Over-baking: If you leave them in too long, the rolls get hard and the whole thing dries out. Set a timer and check at the 15-minute mark.
- Uneven heating: Make sure your leftovers are relatively room temperature before assembling, or the center stays cold while the edges overcook.
- Skipping the foil: I tried this once to save time. Bad call. The tops burned before the inside was warm.
- Not buttering generously enough: Butter is what makes those tops golden and delicious. Don’t be shy.
Customization Options
If you want to make some mods to my method and ingredients above, here’s some ideas for ya-
Dietary Modifications
Vegetarian/Vegan Version:
Here’s how we adapt for vegans:
- Use plant-based turkey alternatives (several brands make excellent holiday roasts)
- Swap regular butter for vegan butter
- Choose vegan cheese or skip it entirely
- Make sure your rolls are vegan-friendly (some Hawaiian rolls contain dairy, but alternatives exist)
- Load up on vegetable sides-roasted Brussels sprouts, sweet potato casserole, green beans
Honest assessment: The vegan version is tasty but loses some of that rich, indulgent quality. Still totally worth making, though.
Gluten-Free:
Gluten-free slider buns exist, and I’ve used them successfully.
You’ll want to check that your stuffing is gluten-free (or substitute with gluten-free bread stuffing), and make sure any gravy or cranberry sauce doesn’t have sneaky gluten additives.
Full disclosure: Gluten-free buns don’t get quite as gorgeously golden and crispy, but they’re still delicious.
Flavor Variations I’ve Tried
1. The Fancy Version
Brie cheese instead of cheddar, fresh thyme, a thin layer of fig jam alongside the cranberry sauce, and arugula added right before serving. It’s like taking your sliders to a wine bar.
2. The Spicy Twist
A schmear of sriracha mayo on the bottom bun, pepper jack cheese, and a sprinkle of red pepper flakes. Some people can’t handle the heat: I’m here embracing it.
3. The Breakfast Edition
Add a fried or scrambled egg, swap cranberry sauce for hot sauce, and you’ve got yourself a morning-after Thanksgiving breakfast that’ll make you forget about plain old eggs and toast.
4. The Comfort Carb-Bomb
Mashed potatoes and mac and cheese (yes, I said mac and cheese) layered in with everything else. It’s absolutely over-the-top, borderline ridiculous, and completely amazing if you’re in the mood for maximum indulgence.
5. The Fresh and Light(er) Option
Skip the stuffing and heavy cheese. Layer turkey with cranberry sauce, thin slices of apple, a handful of arugula or spinach, and maybe a smear of Dijon mustard.
Regional and Cultural Twists
Depending on where you’re from or how your family does Thanksgiving, you might have different leftovers to work with:
- Southern style: Add a layer of cornbread dressing, collard greens, and maybe some candied yams
- Southwest influence: Incorporate green chile, pepper jack, and maybe some black beans
- Cajun approach: Mix in some dirty rice, a bit of spicy gravy, and Creole seasoning
- New England tradition: Layer in some oyster stuffing if that’s part of your family recipe
The Ham Alternative
Not everyone does turkey. If your Thanksgiving centerpiece was ham, these sliders work beautifully with that too.
Ham + cheese + cranberry sauce is a classic combination. You might want to add a touch of Dijon or honey mustard to complement the ham’s sweetness.
Sweet Potato Slider Option
I’ve even made dessert sliders using the same Hawaiian roll method but filling them with sweet potato casserole, marshmallows, and a drizzle of maple syrup.
Are they sliders at that point or just weird handheld desserts? Who cares-they’re delicious.
Sauce and Condiment Options
Beyond the standard gravy and cranberry sauce, consider:
- Ranch dressing (don’t knock it till you try it)
- Herb aioli
- Honey mustard
- Barbecue sauce for a smokier vibe
- Hot sauce for heat lovers
- Apple butter for extra autumnal sweetness
The takeaway here is that there’s no single “correct” way to make these sliders.
Start with the basic formula I’ve outlined, then make it your own based on what you’ve got and what sounds good to you.