This recipe sprang from my love of turning holiday leftovers into something unexpectedly joyful. I discovered this combination the day after Thanksgiving when the refrigerator was full and the mood was casual: soft Hawaiian rolls, leftover roasted turkey, a scoop of stuffing, a swipe of cranberry sauce and a little melted cheese. The result was a perfect small sandwich that captured all the comforts of the holiday without the formality of a sit-down meal. Friends and family took one bite and immediately asked for the recipe.

What makes these sliders special is the way textures play together—the tender turkey, the slightly crisped top of the roll, the creamy mayonnaise binding everything, and pockets of bright cranberry that cut through the richness. I usually assemble these with warm ingredients so the cheese melts quickly and the rolls bake to a buttery golden finish. Whether you’re feeding a crowd, prepping an easy appetizer, or using up leftovers, these sliders are a dependable crowd-pleaser that travel well, reheat pleasantly and are unbelievably simple to scale up or down.

Ingredients

• 12 Hawaiian rolls (12-count package): I use King's Hawaiian or any soft dinner roll—look for slightly sweet, fluffy rolls that toast to a golden brown without crumbling.
• 2 cups prepared stuffing: Homemade or store-bought both work; slightly drier stuffing holds up better than very wet batches—if using boxed stuffing, hydrate just until moist.
• 1 pound thick-sliced cooked turkey: Thin-sliced deli turkey can be used in a pinch, but thick-sliced leftover turkey from the carving board gives the best texture.
• 1 cup cranberry sauce: Whole berry or jellied—whole berries give more texture and bright bursts of flavor.
• 6 slices provolone cheese: Use one slice folded or two halves per slider layer so every bite gets melty cheese; Swiss or cheddar are great alternatives.
• 1/4 cup mayonnaise: Adds moisture and helps the top layer stick; use a good-quality mayo for flavor.
• 4 tablespoons salted butter, melted: Brushing the tops creates a glossy, golden finish—unsalted butter works if you adjust salt elsewhere.
• 1 tablespoon fresh parsley, chopped: Adds a fresh herbal note when mixed into the butter glaze.
• 1 teaspoon dried onion flakes: Gives savory depth to the butter glaze without needing fresh onion.
• 1 teaspoon garlic powder: Rounds out the glaze with mild savory warmth.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray. Arrange the bottom half of the Hawaiian roll package in the dish so the rolls fit snugly and form a single layer. Layer the base: Evenly spread 2 cups of prepared stuffing over the bottom halves. The stuffing acts as a flavorful cushion—press gently so it adheres but don’t compress it flat; leave a bit of air for texture. Add turkey, cranberry and cheese: Top the stuffing with the sliced turkey, distributing it so every slider will have meat. Dollop and gently spread 1 cup of cranberry sauce in small spoonfuls for even distribution. Lay 6 slices of provolone across the top—fold slices as necessary to cover. Top, spread mayo and assemble: Spread 1/4 cup mayonnaise across the top half of the roll sheet. Place the top halves over the filling, aligning edges so they bake evenly and remain neat when sliced. Make the butter glaze and brush: In a small bowl whisk 4 tablespoons melted salted butter with 1 tablespoon chopped parsley, 1 teaspoon dried onion flakes and 1 teaspoon garlic powder. Brush this mixture evenly over the top of the rolls for a savory, golden finish. Bake until heated and golden: Cover the dish with foil and bake for about 10 minutes. Remove the foil and continue baking 5–10 minutes more until the tops are golden and the cheese has melted. If using cold turkey or stuffing straight from the fridge, allow the extra time so the centers heat through to 165°F. Slice and serve: Use a serrated knife to cut the sandwich block into 12 sliders. Serve immediately with extra cranberry sauce or a side of warm gravy for dipping.

Storage Tips

Store leftovers in an airtight container in the refrigerator for 2–3 days. For best texture, separate into single servings and reheat in a 350°F oven wrapped loosely in foil for 10–15 minutes. Microwaving single portions is faster but may soften the roll; if you must microwave, heat in 20–30 second bursts and finish with a minute in a toaster oven to restore surface crispness. To freeze, wrap each slider tightly in plastic wrap and aluminum foil, then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you don’t have Hawaiian rolls, soft dinner rolls or slider buns work well—avoid dense bread that won’t warm through quickly. Swap provolone for Swiss for a nuttier flavor, or use sharp cheddar for more bite. For a lighter topping, replace mayonnaise with Greek yogurt mixed with a little olive oil and lemon. If you want vegetarian sliders, substitute turkey with thick slices of roasted portobello mushrooms or a hearty grain-based stuffing and omit the cheese or use plant-based slices. Adjust cranberry amount to taste; a thinner spread will meld more with the stuffing, while spoonfuls of whole-berry sauce give bright pops.

Serving Suggestions

Serve sliders warm with sides like oven-roasted sweet potato wedges, a crisp green salad with tangy vinaigrette, or a small bowl of warm gravy for dipping. Garnish plates with extra chopped parsley and a ramekin of cranberry sauce for guests who want more tartness. These sliders also pair well with beer or a crisp cider. For a party, arrange them on a large platter with toothpicks and a sign indicating any allergens.

Cultural Background

Small sandwiches that capture holiday flavors are a modern American tradition—combining elements of Thanksgiving into handheld bites dates back to home cooks seeking ways to repurpose leftovers with flair. The use of Hawaiian rolls adds a sweet-salty contrast popularized in American kitchens for sliders and party sandwiches. Over time, cooks have made these sliders a fixture of post-holiday gatherings and casual celebrations because they transform a formal meal into sociable finger food.

Seasonal Adaptations

In winter, serve with a hot turkey gravy and roasted root vegetables. In spring or summer, lighten the stack with herb-roasted turkey breast, add arugula for brightness, and swap cranberry for a brighter chutney or peach-preserve drizzle. For holiday parties, add a layer of mashed potatoes to each slider for an indulgent, stacked version. You can also change the glaze by mixing maple syrup into the butter for autumnal warmth.

Meal Prep Tips

To meal-prep, slice rolls and keep components in separate containers: turkey, stuffing, cranberry and cheese. Assemble the morning of or up to 6 hours ahead, brush with butter and refrigerate until baking time. Use shallow 9x13 pans to fit sliders without squishing them and label containers with reheating instructions. For office lunches, pack one slider with a small container of warmable gravy and reheat wrapped in foil for 10 minutes at 350°F.

These sliders are a celebration of comfort and practicality—easy to make, easy to love, and endlessly adaptable. Whether you’re feeding a crowd or packing a special leftover lunch, they invite you to make the holiday spirit handheld.