These Turkey Sliders are the kind of recipe I reach for when I want something quick, comforting, and absolutely crowd-pleasing. They layer familiar holiday flavors—stuffing, cranberry sauce, turkey, and melty provolone—into pillowy Hawaiian rolls, then finish with a buttery, herbed top. The result is cozy, portable sandwiches that taste like a shortcut to a great family meal.
I make them when I have leftover turkey, when I want an easy party platter, or when I simply crave that sweet-and-savory balance without the fuss. They assemble fast and bake in minutes, which makes them ideal for last-minute guests or weeknight dinners where simplicity matters but flavor doesn’t take a day off.
Below you’ll find the ingredient list exactly as provided, a step-by-step method you can follow to the letter, and practical tips from my kitchen so you can deliver perfectly heated, golden-topped sliders every time.
Ingredients
- 12 Hawaiian rolls — 12-count package Kings Hawaiian butter rolls; the soft, slightly sweet base that holds everything together.
- 2 cups stuffing — adds savory texture and the classic “holiday sandwich” vibe.
- 1 pound turkey — thick-sliced; the main protein layer (leftovers work great).
- 1 cup cranberry sauce — brings sweetness and a bright contrast to the savory layers.
- 6 slices provolone cheese — melts smoothly and tames the cranberry’s tang.
- ¼ cup mayonnaise — spread on the top half for creaminess and to help the top brown evenly.
- 4 tablespoons salted butter — melted; used in the topping to give the rolls that shiny, golden finish.
- 1 tablespoon fresh parsley — chopped; adds a fresh, herbal note to the butter topping.
- 1 teaspoon onion flakes — dried onion adds an easy savory lift without needing to cook aromatics.
- 1 teaspoon garlic powder — rounds out the butter mixture with depth and warmth.
The Essentials
Keep it simple: soft rolls, stuffing, turkey, cranberry, cheese, and a buttery, herbed finish. The assembly is straightforward and forgiving. If you’re working with cold turkey straight from the fridge, expect a minute or two more in the oven to ensure everything is warmed through.
Timing matters most in two places: preheating the oven so the cheese melts evenly, and covering the dish during the first bake so the filling heats without drying the rolls. After removing the foil, a short uncovered bake will crisp and color the tops.
Serve these right away. They’re at their best hot, when the provolone is gooey and the butter topping is glossy. They also make an excellent platter for gatherings—cut into individual sliders and arrange on a tray for easy grabbing.
Method: Turkey Sliders
- Preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick cooking spray and set aside.
- Slice the package of 12 Hawaiian rolls horizontally into top and bottom halves, keeping the rolls connected in their original formation. Place the bottom half in the prepared casserole dish.
- Evenly spread 2 cups stuffing over the bottom half of the rolls.
- Arrange 1 pound thick-sliced turkey in an even layer over the stuffing.
- Spoon and spread 1 cup cranberry sauce evenly over the turkey.
- Lay 6 slices provolone cheese over the cranberry sauce in an even layer.
- Spread ¼ cup mayonnaise over the top half of the rolls, then place the top half over the assembled bottom half.
- In a small bowl, combine 4 tablespoons melted salted butter, 1 tablespoon chopped fresh parsley, 1 teaspoon onion flakes, and 1 teaspoon garlic powder. Stir to combine.
- Brush the butter mixture evenly over the top of the rolls.
- Cover the dish tightly with foil and bake for 10 minutes. Remove the foil and bake another 5 to 10 minutes, or until the tops are golden brown and the fillings are heated through (they may need extra time if cold when assembled).
- Remove from the oven and use a serrated knife to cut the sliders apart. Serve.
Why Cooks Rave About It
These sliders are a study in efficient flavor layering. Each component—stuffing, turkey, cranberry, cheese—does heavy lifting without requiring complicated technique. The textures play well together: soft rolls, tender turkey, creamy mayo, and a crisped buttery top. That contrast is satisfying in every bite.
People love the recipe because it scales easily. Make a single 9×13 for a family meal, or two for a party. The flavors are widely familiar, which makes it a safe bet for picky eaters, and the assembly is fast enough to be stress-free.
Vegan & Vegetarian Swaps
You can keep the general approach while swapping components to suit dietary needs. Use a plant-based deli slice or thinly sliced roasted vegetables (eggplant or portobello) in place of the turkey. Choose dairy-free provolone or a melty vegan cheese in the same count of slices.
For the stuffing and mayo, pick vegan versions—many stores carry ready-made vegan stuffing blends and egg-free mayonnaise. For the butter topping, substitute melted vegan butter and keep the same measures and seasoning.
Equipment & Tools
Must-haves
- 9×13-inch casserole dish — the recipe is scaled to this pan size.
- Nonstick cooking spray — for an easy release and cleaner bakeware.
- Small bowl and pastry brush or spoon — to mix and apply the butter topping.
- Aluminum foil — to cover while the filling heats through without drying the rolls.
- Serrated knife — best for cutting the sliders cleanly without squashing them.
Nice-to-have
- Kitchen timer — for precise bake windows; it helps avoid overbrowning.
- Cooling rack — if you like to rest the dish briefly before cutting to keep juices contained.
Pitfalls & How to Prevent Them
Common problem: soggy bottoms. That usually happens when wet fillings sit on a cold or unprepared pan. Prevent it by spraying the casserole dish with nonstick spray and ensuring the bottom half of the rolls is firmly pressed into the dish so it absorbs some moisture without becoming mushy.
Another trap is uneven heating—cold turkey or chilled fillings will extend bake time and can leave cheese unmelted in the center. If your turkey is straight from the fridge, add 5 minutes to the covered bake time before uncovering, and check for hot centers before slicing.
Overbrowning is avoidable. If the tops brown before fillings are hot, reduce oven temperature by 25°F and tent with foil for the last few minutes. Conversely, if the top never browns, finish briefly under a broiler monitoring constantly—tops can go from golden to burnt quickly.
Fresh Takes Through the Year
Spring: Swap the provolone for a slice of fresh mozzarella and add a thin layer of pesto beneath the mayo for a bright, herbal lift. Use light, herby stuffing or a spring vegetable mix in place of traditional stuffing.
Summer: Go for grilled turkey or a smoked turkey breast and use a peppery arugula tucked in after baking for freshness. Try a cranberry-cherry chutney to lean into seasonal fruit.
Fall/Winter: Keep the classic holiday vibe—add a smear of grainy mustard under the mayo for depth, or sprinkle toasted walnuts into the stuffing for crunch. Serve warm with a side of gravy for dipping if you’re feeling indulgent.
Cook’s Commentary
I love that this recipe feels celebratory without being fussy. The Hawaiian rolls make the sliders approachable and familiar, while the butter-herb brush gives a professional sheen with minimal effort. When I’m prepping for company, I assemble them ahead up to the butter-brushing step, cover, and refrigerate. Then, right before guests arrive, I brush, bake, and slice.
One note on the mayo: spreading it on the top half balances the sweet cranberry and keeps the upper bread from drying when baked. It’s a small step that pays off in texture and flavor harmony.
Cooling, Storing & Rewarming
Cool the assembled, baked sliders at room temperature for 15–20 minutes before storing. For short-term storage, cover tightly and refrigerate up to 3 days. For longer storage, wrap individual sliders or divide into portions and freeze up to 2 months. Thaw overnight in the fridge before reheating.
To reheat, cover with foil and bake at 350°F until warmed through (about 10–15 minutes from refrigerated). For frozen portions, thaw first if possible, then follow the same reheating method. If you want the tops crisp again, uncover for the last 3–5 minutes of reheating.
Quick Q&A
- Can I make these ahead? — Yes. Assemble and refrigerate (do not brush with butter) up to a day ahead. Brush and bake when ready to serve.
- Can I use store-bought turkey deli slices? — Yes. Thick-sliced deli turkey works fine; just arrange it in an even layer as directed.
- What if I don’t have Hawaiian rolls? — The recipe relies on soft, slightly sweet rolls but standard dinner rolls can substitute. Toasting time may vary.
- Can I add other cheeses? — Yes. Provolone melts predictably, but Swiss or cheddar will also work; use the same slice count and arrange evenly.
Final Bite
These Turkey Sliders are a reliable, flavor-forward option that delivers big-taste results with minimal effort. They make use of pantry and holiday staples and bring them together in a way that’s both nostalgic and practical. Whether you serve them straight from the oven for a family feast or slice them up for a party platter, they’re designed to be easy to assemble, easy to scale, and easy to love.
Turkey Sliders
Ingredients
Ingredients
- 12 Hawaiian rolls12-count package Kings Hawaiian butter rolls
- 2 cupsstuffing
- 1 poundturkeythick-sliced
- 1 cupcranberry sauce
- 6 slicesprovolone cheese
- 1/4 cupmayonnaise
- 4 tablespoonssalted buttermelted
- 1 tablespoonfresh parsleychopped
- 1 teaspoononion flakes
- 1 teaspoongarlic powder
Instructions
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick cooking spray and set aside.
- Slice the package of 12 Hawaiian rolls horizontally into top and bottom halves, keeping the rolls connected in their original formation. Place the bottom half in the prepared casserole dish.
- Evenly spread 2 cups stuffing over the bottom half of the rolls.
- Arrange 1 pound thick-sliced turkey in an even layer over the stuffing.
- Spoon and spread 1 cup cranberry sauce evenly over the turkey.
- Lay 6 slices provolone cheese over the cranberry sauce in an even layer.
- Spread ¼ cup mayonnaise over the top half of the rolls, then place the top half over the assembled bottom half.
- In a small bowl, combine 4 tablespoons melted salted butter, 1 tablespoon chopped fresh parsley, 1 teaspoon onion flakes, and 1 teaspoon garlic powder. Stir to combine.
- Brush the butter mixture evenly over the top of the rolls.
- Cover the dish tightly with foil and bake for 10 minutes. Remove the foil and bake another 5 to 10 minutes, or until the tops are golden brown and the fillings are heated through (they may need extra time if cold when assembled).
- Remove from the oven and use a serrated knife to cut the sliders apart. Serve.
Equipment
- Oven
- 9x13-inch casserole dish
- Small Bowl
- Brush
- Foil
- serrated knife
Notes
Make Ahead:Assemble 4 to 6 hours before you’re ready to bake, and store them covered in the refrigerator until ready to bake and serve.
Reheating:To reheat, microwave single servings or wrap tightly in foil and place in the oven. For larger servings, place in an oven-safe dish and loosely cover with aluminum foil. Heat in the oven at 350°F for 10 to 15 minutes, or until thoroughly reheated.
I find these bake up best when theingredients are warmedor at room temperature.
Check to make sure that all ingredients are heated through before removing foil. Theymay require a little extra timeif cold when assembling the sliders.
Add alayer ofmashed potatoesfor a seriously delicious slider.
Serve with aside ofturkey gravyfor a fun twist!
Not a fan of Hawaiian rolls? These are sooo good with mydinner rolls!
