Rhody Recipe: Turkey Sliders

Give your Thanksgiving leftovers a refreshing twist with fun and flavorful sandwiches


It’s the day after the big feast. Leftovers linger in the fridge, and though tempting to reheat them as is, the towers of Tupperware are ripe with opportunities to experiment. This recipe transforms the Thanksgiving centerpiece and sides into a tasty and cohesive sandwich that will keep the holiday staples exciting (and may even become a new favorite tradition).

When I make these sliders, I use leftover turkey, truffle mashed potatoes, parsnip puree, and gravy. I leave out the stuffing because the dinner roll sandwich buns provide enough bread, and cranberry sauce isn’t typically a part of our Thanksgiving spread, but that doesn’t mean you can’t try adding it to the mix. The possibilities are endless, so get creative!

Turkey Sliders


• 9-12 small dinner rolls

• 1/4 cup dijon mustard

• Leftover shredded turkey to cover the buns, usually 1½ – 2 cups (can also use cold cuts)

• 1 cup leftover mashed potatoes

• 1 cup other leftover of choice
(I use parsnip puree)

• 4 ounces leftover cheese
(brie or cheddar are great choices)

• 3/4 cup leftover gravy


1. Preheat the oven to 425ºF.

2. Cut and separate the top and bottom halves of the dinner rolls. Spread mayonnaise on the bottom of the rolls and mustard on the top halves. Place the bottoms in a casserole dish or on a baking sheet.

3. On the bottom half of the bun, layer a small handful of turkey, then a couple tablespoons of mashed potatoes and any additional side you wish to use, and a slice of cheese. Then replace the top half of the roll.

4. Bake in the oven for 15 minutes.

5. If you are using leftover gravy, spoon it into a microwave-safe bowl and heat for about 60 seconds. Once the sliders are out of the oven, remove the tops and drizzle a few spoon-fulls of gravy over each. Place the tops back on and enjoy!

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