Leftover Turkey and Cranberry Sliders with Brie

Holiday leftovers? Turn them into turkey and cranberry sliders! With brie cheese, Hawaiian rolls, and a buttery topping, they're sweet, savory, and come together in about 30 minutes. And you can easily double the recipe for a crowd. These sliders are amazing for parties or feeding guests after the holidays!

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 sliders

Calories: 307 kcal per serving

Ingredients

1 package - Hawaiian rolls
¼ cup - mayonnaise
½ cup - cranberry sauce
3 cups - leftover turkey
6 ounces - brie cheese
2 tablespoons - unsalted butter
1 tsp - Dijon mustard
½ tsp - garlic powder
½ tsp - fresh rosemary
Kosher salt
12 ounces - fresh cranberries
⅓ cup - fresh orange juice
⅔ cup - water
¾ cup - brown sugar
1 tsp - orange zest

Instructions

Preheat the oven to 300°F (150°C). Then, slice the rolls in half horizontally, keeping the bottom and tops of the rolls intact. Place the bottom half of the rolls on a sheet pan.
Spread the bottom rolls with mayo followed by the cranberry sauce. Evenly spread the leftover turkey on the bottom rolls. Top the turkey with the sliced brie cheese followed by the top half of the rolls.
Then, melt the butter. Add the Dijon mustard, garlic powder, rosemary, and a pinch of salt. Whisk until the mixture is smooth.
Brush the butter topping over the tops of the rolls. Bake the sliders for 15-20 minutes, until the rolls are melty and hot throughout. Let the sliders cool for 4-5 minutes. Slice and serve.
If you don't have leftover cranberry sauce, use this easy recipe! Combine the cranberries, orange juice, water, and brown sugar in a skillet. Bring the mixture to a boil over medium-high heat.
Reduce the heat to medium-low and simmer the berries, stirring often, until the sauce is thickened and the berries have burst, about 15-20 minutes. When you drag a wood spoon through the sauce, there should be a trail and the sauce should mostly hold its shape.
Remove the cranberry sauce from the heat and stir in the orange zest. Pour the sauce into a bowl and let it cool completely. It will thicken more as it cools.

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