Ovengoldandreg Turkey Slaw Sliders Recipes

LEFTOVER THANKSGIVING PULL-APART SLIDERS

Steps:

• Combine the gravy and turkey in a medium saucepan and set over medium heat. Cook, stirring occasionally, until the gravy is hot and bubbling, 3 to 5 minutes. Turn off the heat, cover and set aside.
• Put a rack in the center of the oven and preheat the broiler.
• Split the attached dinner rolls in half horizontally, keeping them attached. Put the top and bottom halves cut-side up on a baking sheet. Cover the bottom half with the stuffing. Broil until toasted, 1 to 3 minutes.
• Preheat the oven to 400 degrees F.
• Spread the cut side of the roll tops with cranberry sauce. Cover the stuffing with mashed potatoes, then use the back of a small spoon to make 12 wells (1 for each slider) in the potatoes. Spoon the turkey and gravy into the wells (it will spill over the wells but this is okay) then cover with overlapping slices of provolone. Cover with the roll tops, then brush the tops with the melted butter. Sprinkle with flaky sea salt.
• Bake until the bread is toasted and the cheese is melted, 10 to 12 minutes. Serve immediately.

OVENGOLD® TURKEY SLAW

Steps:

• Julienne turkey into ¼" x ¼" x 2" long strips.
• Core and shred cabbage coarsely. Toss in large mixing bowl with green onions and toasted almonds.
• In a separate bowl, add sugar to rice wine vinegar and whisk until sugar is completely dissolved.
• Whisk in canola and sesame oil.
• Pour evenly over turkey and cabbage mixture and toss evenly to coat.
• Garnish with sesame seeds.

OVENGOLD® TURKEY SLAW SLIDERS

Steps:

• Place opened rolls onto a clean work surface.
• Spread the Bold Fiery Chipotle Gourmaise on the top and bottom half of each roll.
• Top the bottom of each roll with coleslaw, cheese, and Ovengold Turkey.
• Crown with the top of each roll.

GROUND TURKEY SLIDERS

Steps:

• Mix mayonnaise, garlic, onion, lemon juice, salt, and pepper together in a bowl. Let set while you make the sliders.
• Mix turkey, red peppers, dressing, sweet onion, garlic, oregano, and thyme together in a large mixing bowl. Cover and let sit in a refrigerator for 5 to 10 minutes.
• Form turkey mixture into patties that are a little larger than your dinner rolls.
• Heat oil in a frying pan over medium heat. Cook patties in the hot oil, turning occasionally, until browned and no longer pink in the centers, 5 to 10 minutes per side.
• Serve with garlic-onion mayonnaise mixture on toasted dinner rolls.

TURKEY SLIDERS WITH SESAME SLAW

Steps:

• In a small bowl, mix mayonnaise, hoisin sauce and chili sauce. Refrigerate until serving., In a large bowl, combine turkey, bread crumbs, green onions, 1 tablespoon soy sauce and ginger, mixing lightly but thoroughly. Shape mixture into twelve 1/2-in.-thick patties., In a small bowl, whisk vinegar, sugar, oil and remaining soy sauce. Add carrots, onion, cilantro and sesame seeds; toss to combine., Grill sliders, covered, on a greased rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, about 3 minutes on each side. Spread cut sides of buns with mayonnaise mixture. Layer each bottom with a burger and 2 tablespoons slaw. Replace tops.

SLAW-TOPPED BEEF SLIDERS

Steps:

• Combine coleslaw, onion, celery seed and pepper. Add salad dressing; toss to coat. Refrigerate until serving., Sprinkle roast with salt and pepper; transfer roast to a 5-qt. slow cooker. Mix tomato paste, water and Worcestershire sauce; pour over roast. Top with onion. Cook, covered, on low 6-8 hours or until meat is tender., Shred meat with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve beef on buns; top with coleslaw. Replace bun tops.