Turkey Cranberry Sliders Recipes

BAKED TURKEY AND CRANBERRY SLIDERS

Baked Turkey and Cranberry Sliders image

These are a take on the popular baked ham and Swiss sliders with a holiday twist. They also taste great with leftover roasted turkey and French fried onions.

Provided by Ana Maria

Categories Main Dish Recipes Sandwich Recipes Turkey

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

cooking spray
½ stick butter, melted
1 ½ tablespoons Dijon mustard, or more to taste
1 tablespoon dried minced onion
1 ½ teaspoons Worcestershire sauce
1 (12 count) package Hawaiian bread rolls, split
1 tablespoon mayonnaise, or to taste
½ (14 ounce) can jellied cranberry sauce
½ pound cooked honey-roasted turkey, shaved
6 slices Havarti cheese, cut into halves
1 cup arugula

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
Whisk melted butter with Dijon mustard, dried onion, and Worcestershire in a small bowl.
Place the bottom halves of the rolls into the prepared pan. Spread mayonnaise and additional Dijon mustard to taste along the rolls. Spread cranberry sauce. Add turkey and 1/2 slice of cheese to each. Top with arugula and top halves of the rolls. Spread melted butter mixture evenly over tops. Cover the pan tightly with aluminum foil.
Bake in the preheated oven for 15 minutes. Remove from the oven, uncover, and continue to bake until cheese is melted, 10 to 15 minutes.

Nutrition Facts : Calories 434 calories, Carbohydrate 49.2 g, Cholesterol 82.7 mg, Fat 11.3 g, Fiber 2.2 g, Protein 22.7 g, SaturatedFat 10.4 g, Sodium 438.8 mg, Sugar 6.4 g

CRANBERRY BBQ SAUCE TURKEY SLIDERS

Cranberry BBQ Sauce Turkey Sliders image

Provided by Giada De Laurentiis

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 23

Ingredients

2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 celery ribs, thinly sliced
1 granny smith apple, cored but not peeled, cut into 2-inch matchsticks
1 tablespoon extra virgin olive oil
1 large shallot, diced
1 clove garlic, minced
1/2 cup Cranberry Sauce, recipe follows
1/4 cup ketchup
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups shredded turkey
12 sweet dinner rolls
One 1-pound bag fresh or frozen cranberries
1/2 cup maple syrup
1 cinnamon stick
1 orange, zested and juiced

Steps:

For the sauce: Whisk together the vinegar, mustard, oil, celery, apples, salt and pepper in a large bowl. Set aside while you make the sliders.
For the sliders: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the cranberry sauce, ketchup, vinegar, Dijon, Worcestershire, salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the sauce has thickened, about 5 minutes. Turn off the heat and carefully pour the sauce into a food processor or blender and process until smooth.
Place the turkey into a large bowl and pour the sauce over the turkey, stirring to coat evenly with the sauce. To serve, spoon a 1/4 cup of the turkey onto the bottom half of the rolls, garnish with 2 tablespoons of the slaw and top with the top half of the roll.
Combine the cranberries, maple syrup cinnamon, orange zest and orange juice in a medium saucepan. Bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally with a wooden spoon. Turn the burner off. Using the back of your spoon, lightly mash the cranberries to desired consistency. Chill until ready to serve.

TURKEY CRANBERRY SLIDERS

Turkey Cranberry Sliders image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup panko breadcrumbs
2 tablespoons milk
1 pound ground turkey (85 percent lean)
2 tablespoons finely chopped fresh parsley
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1 large pinch cayenne
Kosher salt and freshly ground black pepper
Olive oil, for the pan
2/3 cup canned whole berry cranberry sauce
8 mini potato rolls or slider buns, split
About 2 cups arugula

Steps:

Preheat the oven to 450 degrees F.
Put the breadcrumbs in a large bowl and drizzle the milk over the top; stir and let soak for 5 minutes. Add the ground turkey, parsley, ground ginger, garlic powder, cayenne, 1 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture into 8 portions, roll into balls and pat into patties.
Arrange the patties in a lightly oiled 9-by-13-inch baking dish. Bake for 5 minutes.
Meanwhile, gently warm the cranberry sauce with a few tablespoons of water to loosen.
Spoon half of the warm sauce on top of the patties. Return the cranberry sauce to a simmer and remove from the heat. Return the patties to the oven and continue baking until browned, glazed and cooked through, about 20 minutes more.
Flip the patties and brush them with more sauce while still hot. Let cool slightly, about 5 minutes.
Spoon the remaining cranberry sauce onto the bottom halves of the rolls. Top each roll with a patty and some arugula. Serve warm.

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