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Easy Turkey and Stuffing Sliders Recipe

I’ll never forget the first time I tried to make these sliders. It was the day after Thanksgiving and I was so tired from all the cooking, I just threw everything together. I used a whole bag of Hawaiian rolls and way too much gravy. The whole thing turned into a soggy, sweet mess that my brother-in-law still lovingly calls my “slider soup.” But hey, that disaster taught me everything, and now these Easy Turkey and Stuffing Sliders are my go-to for using up leftovers without any stress.

Recipe Card

Recipe Title	Easy Turkey and Stuffing Sliders Recipe
Servings	12 sliders
Prep Time	15 minutes
Cooking Time	25 minutes
Calories	Approx. 320 per slider

Ingredients

• 1 package (12 count) King’s Hawaiian Rolls
• 2 cups cooked turkey, shredded or chopped
• 2 cups prepared stuffing
• 1 cup cranberry sauce, whole berry or jellied
• 8 slices provolone or Swiss cheese
• 1/2 cup turkey gravy, plus more for serving
• 1/4 cup butter, melted
• 1/2 teaspoon garlic powder
• 1 teaspoon fresh parsley, chopped

The Hawaiian rolls are key, but I once used plain dinner rolls and it was just sad. They dried out so fast. And that provolone? I tried using cheddar once and it was way too greasy and overpowering. Stick with a milder melty cheese, trust me on this one.

Directions

1. Preheat your oven to 350°F (175°C).
2. Without separating the rolls, slice the entire sheet of Hawaiian rolls in half horizontally so you have a top and a bottom “slab.”
3. Place the bottom slab of rolls in a 9×13 inch baking dish.
4. Spread the cranberry sauce evenly over the bottom layer of rolls.
5. Layer the turkey evenly over the cranberry sauce.
6. Spread the prepared stuffing over the turkey.
7. Pour the 1/2 cup of gravy evenly over the stuffing layer.
8. Layer the cheese slices over the gravy.
9. Place the top slab of rolls on the cheese.
10. In a small bowl, mix the melted butter, garlic powder, and parsley. Brush this mixture generously over the top of the rolls.
11. Cover the dish with foil and bake for 20 minutes.
12. Remove the foil and bake for another 5 minutes, or until the tops are golden and the cheese is bubbly.
13. Let them cool for 5 minutes before slicing into individual sliders.

The step about slicing the whole pack of rolls? Yeah, I tried to separate each roll individually the first time. It took forever and they all fell apart when I assembled it. Just slice the whole thing like a sandwich, it’s a total game-changer and so much easier. Also, don’t skip the cooling time. I’ve burned the roof of my mouth more than once because I was too impatient to wait.

I love making these for a quick and easy dinner during the hectic holiday season. They are the ultimate comfort food and a total family favorite in my house. My kids actually get excited about leftovers now, which is a miracle. It feels like a one-pot meal but in slider form, which is just genius for clean-up.

The best part is how forgiving this recipe is. I’ve messed it up in almost every way possible and it still usually turns out delicious. One time I completely forgot the gravy inside and just poured it on top after. They were a bit drier, but still totally edible. It’s a real no-fuss way to deal with all that leftover turkey.

If I were to change one thing next time, I might try a healthy swap like using a low-sodium gravy or whole-wheat rolls, but to be honest, it’s a holiday leftover dish. I usually just lean into the indulgence and enjoy it. It’s not something I make every week, so I let it be the cozy, cheesy treat that it is.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	35g	12g	18g

Okay, so the nutrition isn’t exactly health food, but it’s a holiday leftover dish! I’m always a little surprised it’s not higher, to be honest. If you’re watching carbs, you could use a low-carb bread option, but I haven’t tried that myself. For gluten-free friends, just make sure your stuffing and gravy are GF and you’re good to go.

Ingredient Swaps

Ingredient	Substitution
Turkey	Shredded chicken or even sliced ham
Cranberry Sauce	Fig jam or apple butter
Provolone Cheese	Gouda or mozzarella
Gravy	Cream of mushroom soup

I’ve tried a lot of these swaps. The chicken works perfectly, it’s basically the same thing. The fig jam was a fun change, it’s a bit less tart. But the cream of mushroom soup instead of gravy was a fail for me. It made everything way too creamy and the texture was just off. Stick with gravy if you can.

Tips

• Don’t overstuff the sliders or the top will pop off and they’ll be messy to eat.
• Let them rest for a full 5 minutes after baking so the layers can set.
• Use a serrated knife to cut them cleanly after baking.
• If your stuffing is dry, add a little extra gravy to the layer.

The “don’t overstuff” tip I learned the hard way. I piled on the turkey and stuffing so high that the top bun just slid right off when I tried to pick one up. It turned into a fork-and-knife situation, which kinda defeats the purpose of a slider. A little restraint goes a long way here.

FAQ

Can I make these ahead of time?

Absolutely! I assemble them the night before, cover tightly with plastic wrap, and keep them in the fridge. I just add an extra 5 minutes to the baking time since they’re going in cold. It’s a lifesaver for game day or parties.

Can I freeze the sliders?

You can, but the texture of the rolls changes a bit. They get a little more dense. I’d recommend eating them fresh or just refrigerated for a day. The one time I froze them, they were still okay, but not as great as when they’re fresh.

My sliders came out soggy, what did I do wrong?

Oh, I’ve been there! This usually means too much gravy or your stuffing was too wet. Next time, just go a little lighter on the gravy inside. You can always serve extra gravy on the side for dipping, which is what I do now to avoid the sogginess.

That’s everything I know about making Easy Turkey and Stuffing Sliders! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.

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