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Easy Turkey And Stuffing Sliders Recipe

I’ll never forget the first time I tried to make these Easy Turkey And Stuffing Sliders. It was the day after Thanksgiving and I was drowning in leftovers. I thought, how hard could it be? I threw everything together, used way too much gravy, and ended up with a pan of what my brother called “soggy bread soup.” It was a disaster. But now, after so many tries, it’s my go-to comfort food for using up turkey. I’ve nailed down the method, mostly by messing it up a bunch first.

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) Hawaiian sweet rolls
• 2 cups cooked turkey, shredded or sliced
• 2 cups prepared stuffing
• 6 slices provolone or Swiss cheese
• 1/2 cup turkey gravy, plus more for serving
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley

The Hawaiian rolls are my secret. I used plain dinner rolls once and they just didn’t have that sweet, soft magic. And the cheese? I tried cheddar the first time and it was way too greasy. Provolone melts perfectly without making everything oily. Don’t skip the onion powder in the butter wash either, it makes the tops so flavorful.

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.
3. Place the bottom half of the rolls in a 9×13 inch baking dish.
4. Spread the prepared stuffing evenly over the bottom layer of rolls.
5. Layer the turkey on top of the stuffing.
6. Pour the 1/2 cup of gravy evenly over the turkey.
7. Place the cheese slices on top of the gravy.
8. Place the top half of the rolls back on.
9. In a small bowl, mix the melted butter, onion powder, and dried parsley. Brush this mixture generously over the top of the rolls.
10. Cover the dish with foil and bake for 20 minutes.
11. Remove the foil and bake for another 5 minutes, or until the tops are golden brown.
12. Let them cool for a few minutes before slicing into individual sliders. Serve with extra gravy for dipping.

The step where you pour the gravy over the turkey is where I went so wrong that first time. I basically used a whole jar because I thought more was better. Wrong. It made the bottom buns a complete mushy mess. Half a cup is the sweet spot—it adds moisture without turning your sliders into a casserole soup. Also, don’t skip the cooling step! I burned the roof of my mouth more than once being impatient.

I love how this recipe turns a mountain of leftovers into something my family actually fights over. It’s the ultimate easy dinner that feels fancy but is so simple. The best part is it’s basically a one-pot meal, so cleanup is a dream. I’ve even made it for potlucks and everyone always asks for the recipe, which is hilarious considering my first attempt.

One time, I was in a huge rush and tried to assemble these the night before. I put the butter topping on and everything, then just stuck it in the fridge. Big mistake. The butter soaked all the way through and the tops were weirdly hard after baking. I learned the hard way to only assemble the insides ahead of time and add the butter wash right before it goes in the oven.

If I were to change one thing, I’d maybe try a healthier swap with whole wheat rolls, but I’m not sure it’d be the same. The sweet rolls are just so good. This is pure comfort food, not health food, and I’ve made peace with that. It’s a family favorite for a reason.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	28g	14g	18g

Okay, so the nutrition isn’t exactly health food, but it’s a holiday-style meal! I was surprised it wasn’t higher in calories, honestly. If you’re watching things, you could use low-fat cheese and light butter. I tried that once and it was still pretty good, though my husband said it “tasted healthy,” which from him is not a compliment. For a gluten-free version, just use your favorite GF rolls and stuffing.

Ingredient Swaps

Ingredient	Substitution
Hawaiian Rolls	Dinner rolls or brioche buns
Turkey	Shredded chicken or even ham
Stuffing	Stovetop stuffing mix or cornbread stuffing
Provolone Cheese	Swiss, mozzarella, or Gouda
Turkey Gravy	Chicken gravy or a creamy sauce

I’ve tried a bunch of these swaps. Chicken works great, it’s basically the same. Ham is fantastic, it gives it a totally different, saltier vibe. But do not, I repeat, do not try to use shredded beef. I did that once thinking it would be like a French dip situation. The flavors just clashed with the stuffing and it was weird. Stick with poultry or ham.

Tips

• Don’t over-gravy! It’s the #1 mistake. It makes the bottom buns soggy.
• Let the sliders rest for at least 5 minutes after baking. This lets everything set so they don’t fall apart.
• If your stuffing is dry, add a tiny splash of broth to it before assembling.
• Use a serrated knife to slice the whole pack of rolls. It’s so much easier than a regular knife.

The rest period is a tip I learned the hard way. I was so excited to eat them one time that I cut into them straight from the oven. It was a landslide. Turkey and stuffing just slid right out onto the plate. They looked terrible but still tasted good. Now I just set a timer and force myself to wait. It makes all the difference for a neat slider.

FAQ

Can I make these ahead of time?

Yes, but be smart about it. You can assemble the whole thing with the turkey, stuffing, gravy, and cheese the night before. Just keep the top bun separate and don’t add the butter wash. Cover it and fridge it. Then, right before baking, put the top on, add the butter, and pop it in the oven. You might need to add a few extra minutes to the bake time since it’s starting cold.

My sliders are always soggy on the bottom. What am I doing wrong?

Oh, I feel this one in my soul. You’re probably using too much gravy, or your stuffing is too wet. Make sure your stuffing is cooled down and not super moist. And really, measure that gravy. It seems like not enough, but it is. Also, using a thicker, homemade-style gravy helps instead of a super thin, jarred one.

Can I freeze these after baking?

You can, but the texture of the rolls changes a bit. They get a little more dense. I’ve done it when I had a ton leftover. Let them cool completely, wrap each one individually in plastic wrap, and then put them all in a freezer bag. To reheat, I throw them in the oven at 300°F still wrapped in foil for about 20 minutes. The microwave makes them steamy and weird.

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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