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These small batch Thanksgiving sliders are filled with leftover turkey, stuffing, and cranberry sauce, and they come out of the oven with melted cheese under soft, buttery Hawaiian roll tops. They’re ready in 25 minutes and perfectly sized for one or two people.
Quick Look
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Rest Time: 5 minutes
- Total Time: 25 minutes
- Equipment: 5×5-inch baking dish (or 5×7-inch)
- Cook Method: Bake
- Servings: 4 sliders (for 1 to 2)
- Difficulty: Easy
- Flavor Profile: Savory turkey and stuffing meet sweet-tart cranberry sauce, with a little tang from Dijon mustard and a hint of sweetness from the Hawaiian rolls.
Leftover Thanksgiving sliders at this size take only a modest helping from each dish, so even a holiday dinner for two leaves enough behind for a second meal.
Why You’ll Love These Turkey And Stuffing Sliders
These turkey sliders are one of my favorite ways to bring Thanksgiving dinner back to the table. Each warm Hawaiian roll holds a little of everything from the holiday meal, so the leftovers turn into a meal of their own. They’re made for one or two people.
Most Thanksgiving slider recipes fill a 9×13-inch pan with a whole package of rolls. I make four, baked side by side in a 5×5-inch dish so the rolls fit snug and hold their shape. A spread of Dijon mustard and mayonnaise on the top halves adds tang next to the sweet rolls and cranberry sauce. Havarti goes over the filling because it melts easily and adds a creamy layer that holds everything together.
They’re easy to make without leftovers, too. Deli turkey, rotisserie chicken, and store-bought stuffing all work, so you can have these any time you want those flavors. The rest of the package of rolls goes right into my small batch ham and cheese sliders, which bake in the same small dish.
If your holiday dinner is a small one, plan on these sliders the next day. They take 10 minutes to put together, and most of what you need is already in your fridge.
Looking for more single serving Thanksgiving recipes? Plan the whole holiday with Thanksgiving dinner for one or Thanksgiving dinner for two, then fill in the menu with our small batch Thanksgiving side dishes and Thanksgiving desserts for one.
Table of Contents
- Quick Look
- Why You’ll Love These Turkey And Stuffing Sliders
- Ingredients And Substitutions
- Small Batch Turkey Recipes For Sliders
- Recipe Variations
- How To Make Small Batch Thanksgiving Sliders
- Expert Tips
- Troubleshooting
- What To Serve With Turkey Sliders
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Small Batch Thanksgiving Sliders Recipe
Ingredients And Substitutions
Here’s what each ingredient brings to this Thanksgiving sliders recipe, plus the swaps that work when your fridge looks different from mine. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
Turkey: Leftover roast turkey is the heart of these sliders, and white or dark meat both work. Slice it thin or pull it into small pieces so it lies flat on the roll. Deli turkey works when you don’t have leftovers. For rotisserie chicken, shred it and add it the same way you would the turkey. To make them vegetarian, leave out the meat and add a little extra stuffing.
Stuffing: Stuffing gives the sliders their hearty texture and much of their holiday flavor. Use whatever you have, whether that’s my small batch sausage stuffing, small batch cornbread dressing, or a store-bought mix. Spread it in an even layer across the bottom rolls so every slider gets the same amount. Mashed potatoes can take its place.
Cranberry sauce: Cranberry sauce adds a sweet-tart note that keeps the turkey and stuffing from tasting heavy. Homemade small batch cranberry sauce or canned both work, whole berry or jellied. Small batch cranberry jam or any fruit preserves can stand in for it.
Havarti cheese: Havarti melts quickly and adds a creamy layer that holds the filling together. Slices or shreds both work. Swiss, cheddar, provolone, or pepper jack melt well in its place.
Mayonnaise and Dijon mustard: Stirred together and spread on the top halves of the rolls, they add tang and richness. Use your favorite condiments if you prefer.
Hawaiian rolls: Soft and slightly sweet, Hawaiian rolls are sturdy enough to hold every layer. King’s Hawaiian is the classic, but any small dinner rolls or slider buns work. For gluten free Thanksgiving sliders, use gluten-free slider rolls and a gluten-free stuffing.
Butter and poppy seeds: Melted salted butter brushed over the tops helps the rolls brown and adds flavor, and the poppy seeds add a light crunch. Sesame seeds work in place of poppy seeds, or you can leave the seeds off.
This small batch turkey sliders recipe is a delicious way to use Thanksgiving leftovers. Try adding a small green bean casserole, a mini sweet potato casserole, or carrot soufflé for even more holiday flavor.
Small Batch Turkey Recipes For Sliders
If you didn’t roast a whole turkey this year, you can still make Thanksgiving turkey sliders with home-roasted turkey. Each of these recipes is sized for one or two people with turkey to spare, and you’ll find them all in my small batch turkey for one collection.
- Herb Crusted Turkey Roast: A 3-pound boneless turkey roast makes 4 servings, which is dinner for one or two people with planned leftovers. It slices straight across into neat, even rounds, and many roasts come with a gravy packet you can warm up for the sliders.
- Roast Split Turkey Breast: A 2½-pound bone-in split turkey breast feeds one person with turkey left for a second meal. The rosemary butter under the skin keeps the white meat juicy, and the sliced breast keeps in the refrigerator for up to 4 days, so there’s no rush to make the sliders.
- Turkey Tenderloin: One 12-ounce tenderloin roasts in 25 minutes and serves two people. If you’re cooking for one, the second half is close to the amount of turkey these sliders call for, and the butter and pan juices spooned over the slices keep it moist.
- Turkey Cutlet with Gravy: This single turkey cutlet pan-sears in one skillet with savory pan gravy in 20 minutes. A 10-inch skillet has room for two cutlets, so cook a second one for the sliders and double the gravy to have extra for spooning over the turkey.
Recipe Variations
Leftover turkey sliders take on whatever’s left in your fridge after the holiday, and these variations change the filling with two more Thanksgiving staples. You can also spoon about 1 tablespoon of small green bean casserole or mini sweet potato casserole onto each slider with the stuffing, or stir ¼ teaspoon of garlic powder into the melted butter before brushing it over the tops.
Turkey Sliders With Gravy
To make turkey sliders with gravy, spoon ¼ cup of turkey gravy over the stuffing before adding the turkey, about 1 tablespoon per slider. The gravy adds moisture and a rich, savory layer between the stuffing and the turkey. Homemade gravy, store-bought gravy, or the packet that comes with many turkey roasts all work. Keep it to about a tablespoon per slider so the bottom rolls hold their shape, then bake as written until the cheese melts. Warm any extra gravy on the stove and serve it on the side for dipping.
Turkey Manhattan Sliders
Turkey Manhattan sliders turn the classic turkey Manhattan, a hot open-faced turkey sandwich with mashed potatoes and gravy, into a small batch of sliders. To make them, spread ½ cup of mashed potatoes across the bottom rolls in place of the stuffing. Spoon 1 tablespoon of gravy over each, then layer on the turkey and cheese. Keep the cranberry sauce or leave it off, since the original sandwich is made without it. Leftover mashed potatoes or my mashed potatoes for one both work, and they bake in the same time as the stuffing version.
How To Make Small Batch Thanksgiving Sliders
Each step below has a photo, so you can see exactly how the layers go together for small batch turkey sliders. You’ll find the ingredient amounts and full recipe in the recipe card below.
- Preheat the Oven: Heat the oven to 375°F (190°C). Lightly butter a 5×5-inch baking dish, or use a 5×7-inch dish for extra space.
- Make the Sauce: In a small bowl, stir together the Dijon mustard and mayonnaise. Use a serrated knife to slice the Hawaiian rolls in half horizontally, then spread the mixture on the cut side of the top halves. Set the tops aside.
- Assemble the Sliders: Place the bottom halves of the rolls cut side up in the baking dish so they fit snugly. Spread the stuffing evenly over the rolls, then layer on the turkey and spoon the cranberry sauce over the top.
- Add Cheese: Lay the cheese slices or shreds over the cranberry sauce, then place the top halves of the rolls on top, sauce side down. Set the baking dish on a rimmed baking sheet to catch any spills.
- Add the Topping: Brush the tops of the rolls with melted butter and sprinkle with poppy seeds.
- Bake: Bake at 375°F (190°C) for 10 to 12 minutes, until the tops are golden brown and the cheese has melted. If the rolls brown too quickly, cover the dish loosely with foil.
- Rest and Serve: Let the sliders rest for 5 minutes so the cheese sets and the sliders hold together. Lift them out with a spatula and pull them apart to serve.
Expert Tips
Use the Leftovers Straight From the Fridge: There’s no need to reheat the turkey, stuffing, or cranberry sauce first. The layers are thin enough to warm through in the 10 to 12 minutes it takes the cheese to melt, so the sliders go from fridge to oven with no extra pans.
Slice the Rolls as One Piece: Keep the 4 Hawaiian rolls attached and cut the whole block in half horizontally with a serrated knife. The bottom goes into the dish as one piece, which makes layering faster and keeps the rolls snug while they bake.
Make Them Ahead: Assemble the sliders up to 4 hours ahead, cover the dish, and refrigerate. The bottoms soften a little as they sit, but baking firms them up again. Brush on the butter and poppy seeds right before they go in the oven.
Doubling the Recipe: For 8 sliders, bake them in two 5×5-inch dishes on the same baking sheet, with the same oven temperature and bake time. Two small dishes keep every roll snug.
Troubleshooting
Here’s how to get turkey and dressing sliders with golden tops and fully melted cheese every time.
Why Are My Sliders Soggy On The Bottom?
Slider bottoms turn soggy when wet fillings like cranberry sauce or gravy sit against the bread, or when assembled sliders wait too long before baking. Keep the stuffing as the first layer on the bottom rolls, because it holds the wetter layers away from the bread. Measure the cranberry sauce and any gravy (if using) at about 1 tablespoon per slider, and bake made-ahead sliders within 4 hours. A little softness from sitting in the refrigerator firms back up in the oven.
What If The Tops Brown Before The Cheese Melts?
When slider tops brown before the cheese melts, the fillings are usually stacked thicker than the recipe calls for or the oven wasn’t fully preheated, so the center needs more time. Cover the dish loosely with foil to protect the tops, then keep baking in 2- to 3-minute stretches until the cheese melts. Sticking to the recipe card amounts lets the heat reach the cheese in 10 to 12 minutes.
Why Are My Turkey Sliders Dry?
Turkey sliders turn out dry when the leftover turkey has already dried out in the refrigerator or the sliders bake well past the point the cheese melts. Slice the turkey thin so it warms quickly, and take the sliders out as soon as the cheese has melted.
What To Serve With Turkey Sliders
Easy Thanksgiving sliders turn into a full lunch or dinner with one of these small batch sides.
- Creamy Tomato Soup For One: A bowl of creamy tomato soup is made for dipping, and its bright tomato flavor cuts through the rich turkey and stuffing.
- Caesar Salad for One: Crisp romaine and a tangy Parmesan dressing balance the rich flavors of the sliders.
- Vinegar Coleslaw For One: A crunchy slaw sits well next to the soft Hawaiian rolls, and the vinegar dressing keeps the plate light.
- Small Batch Baked Sweet Potato Fries: Sweet potato fries keep the fall flavors going and add a crisp side to dip into any extra gravy.
For the full holiday spread, pour a glass of fall sangria and finish with small batch pumpkin pie bars or a mini pecan pie.
Frequently Asked Questions
Thanksgiving sliders can be assembled up to 4 hours ahead, covered, and refrigerated until you’re ready to bake. Brush on the melted butter and poppy seeds right before they go in the oven. The bottoms soften slightly as they sit, but they firm up again as the sliders bake.
Turkey sliders freeze well for up to 2 months after baking. Wrap them tightly in foil and place them in a freezer bag. Thaw them overnight in the refrigerator, then reheat them in the foil at 350°F (177°C) until warmed through.
Leftover turkey sliders keep in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in foil and warm them in a 350°F (177°C) oven until heated through. The foil keeps the rolls soft while the filling warms.
Thanksgiving sliders bake at 375°F (190°C) for 10 to 12 minutes, until the tops are golden brown and the cheese has melted. They bake uncovered, so add a loose sheet of foil only if the tops brown before the cheese melts. Let them rest for 5 minutes before serving.
Gobbler sliders are another name for Thanksgiving leftover sliders, made with turkey, stuffing, and cranberry sauce on small rolls. This small batch version bakes 4 of them in a 5×5-inch dish, with melted havarti and a buttery poppy seed top.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this small batch turkey sliders recipe, I’d love to hear how they turned out for you. Please rate the recipe and share your thoughts in the comments below.
Small Batch Thanksgiving Sliders
Equipment
Ingredients
- 2 teaspoons dijon mustard
- 2 teaspoons mayonnaise
- 4 Hawaiian rolls (or other small dinner rolls)
- ½ cup prepared stuffing or dressing (leftover or store-bought)
- 4 ounces cooked turkey (leftover or deli)
- ¼ cup cranberry sauce (homemade or canned)
- 2 slices havarti cheese (or Swiss, cheddar, or provolone)
- 1 tablespoon salted butter melted, plus more for greasing the dish
- ¼ teaspoon poppy seeds (or sesame seeds)
Instructions
- Heat the oven to 375°F (190°C). Lightly butter a 5×5-inch baking dish, or use a 5×7-inch dish if you’d like extra space.
- In a small bowl, stir together the Dijon mustard and mayonnaise. Use a serrated knife to slice the Hawaiian rolls in half horizontally, then spread the mixture on the cut side of the top halves. Set the tops aside.
- Place the bottom halves of the rolls cut side up in the baking dish so they fit snugly. Spread the stuffing evenly over the rolls, then layer on the turkey and spoon the cranberry sauce over the top.
- Lay the havarti over the cranberry sauce, then place the top halves of the rolls on top, sauce side down. Set the baking dish on a rimmed baking sheet to catch any spills.
- Brush the tops of the rolls with the 1 tablespoon of melted butter and sprinkle with the poppy seeds.
- Bake at 375°F (190°C) for 10 to 12 minutes, until the tops are golden brown and the cheese has melted. If the rolls brown too quickly, cover the dish loosely with foil.
- Let the sliders rest for 5 minutes so the cheese sets and the sliders hold together. Lift them out with a spatula and pull them apart to serve.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Don’t generally have turkey around but how would rotisserie chicken work? Thanks!
Rotisserie chicken will work just fine. Since it’s already cooked, just shred it and add it in as you would the turkey. It’s a great shortcut!
Can’t wait to try. One of my grands is not a big eater. But made himself a slider on his own! No stuffing, cheese etc. Thought it a pretty good idea.
Great recipe.
Thank you so much!