Leftover Turkey Sliders with Cranberry BBQ Sauce Recipe
These Leftover Turkey Sliders with Cranberry BBQ Sauce are a flavorful and easy way to transform your leftover turkey into delicious, warm sliders perfect for gatherings or a quick meal. The combination of tangy cranberry BBQ sauce, crisp coleslaw, and toasted Hawaiian rolls creates a delightful balance of sweet, savory, and crunch in every bite.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 12 sliders
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
Units
Scale
Sliders
- 1 package Hawaiian-style rolls such as King’s Hawaiian or similar
- 2 tbsp kewpie mayo or regular mayonnaise
- 1 bag coleslaw mix with dressing
- Pickled red onions or sliced pickles, to taste
- 1 lb leftover turkey, cooked and shredded
Cranberry BBQ Sauce
- 1 cup Kansas City-style BBQ sauce, bottled or homemade
- 1/3 cup leftover cranberry sauce
- 1 tbsp apple cider vinegar
- 1 tbsp tomato paste
- 1 tbsp brown sugar or maple syrup
Instructions
- Make the Cranberry BBQ Sauce: Add the BBQ sauce, cranberry sauce, apple cider vinegar, tomato paste, and brown sugar into a small saucepan. Gradually bring to a low simmer over low heat, stirring frequently to prevent scorching. Once the sauce is smooth and heated through, remove from heat and set aside.
- Prepare the Coleslaw: Follow the package instructions to mix the coleslaw cabbage mix with the dressing until well coated. Set it aside until ready to assemble the sliders.
- Toast the Buns: Heat a griddle, grill pan, or large cast iron skillet over medium heat. Slice the slider buns in half carefully to keep them intact. Brush the inside of the top and bottom buns with kewpie mayo, then place them cut side down on the hot surface. Toast for 2-3 minutes until golden brown, then remove from the heat.
- Reheat the Turkey: Place the leftover shredded turkey on the hot pan to warm it through, flipping occasionally to heat evenly. Once heated, transfer the turkey to a mixing bowl.
- Coat the Turkey: Pour the prepared Cranberry BBQ Sauce over the warm turkey. Use tongs to toss and coat the turkey thoroughly with the sauce.
- Assemble the Sliders: Layer the coated turkey on the toasted bottom buns. Add pickled red onions or sliced pickles and top with prepared coleslaw or leftover fried onions. Place the toasted top bun over each slider. Serve warm as individual sliders or as a pull-apart platter for sharing.
Notes
- Use Kewpie mayo for a richer, creamier flavor, but regular mayonnaise works well too.
- Pickled red onions add a tangy crunch; alternatively, use sliced pickles for a milder acidity.
- If unavailable, make a quick coleslaw by mixing shredded cabbage with mayonnaise, apple cider vinegar, and a little sugar.
- Leftover fried onions can add a nice texture contrast when included in the slider layers.
- The cranberry BBQ sauce can be made ahead and stored in the fridge for up to 3 days.
- For extra smoky flavor, add a splash of liquid smoke to the BBQ sauce.
