Turkey and Stuffing Sliders Recipe – Easy Party Appetizer Ideas

The scent of fresh turkey and herby stuffing sizzling together on buttery slider buns instantly takes me back to the best family gatherings. Honestly, there’s just something about these turkey and stuffing sliders that always makes my kitchen the heart of the party—you know, those moments when everyone crowds around the counter, sneaking a bite before the platter even hits the table. I first whipped up a batch of these sliders the day after Thanksgiving, staring down a fridge full of leftovers and craving something snackable. What started as a way to use up turkey and stuffing quickly became my go-to for potlucks, game nights, and even lazy Sunday brunches. They’re a little nostalgic, a lot delicious, and ridiculously easy to throw together.

Let’s face it: party food needs to be both simple and memorable. These turkey and stuffing sliders check both boxes. The magic is all in the layers—a juicy slice of turkey, a mound of savory stuffing, a swipe of tangy cranberry sauce, and a blanket of melty cheese, all hugged by sweet Hawaiian rolls. Whether you’re feeding a hungry crowd or just want to treat yourself to a comforting, mini sandwich, this turkey and stuffing sliders recipe will have everyone coming back for seconds (and thirds). As someone who’s tested this recipe a dozen times—tweaking the sauces, trying out different cheeses, and even sneaking in a little gravy drizzle—I can promise you, these are the ultimate party bites for any occasion. If you love classic Thanksgiving flavors but want an easy, crowd-pleasing appetizer, stick with me. This one’s a keeper!

Why You’ll Love This Turkey and Stuffing Sliders Recipe

After making these turkey and stuffing sliders for just about every family get-together, I can honestly say there’s a reason they disappear faster than anything else on the spread. I’ve shared them at everything from holiday brunches to Super Bowl parties, and the reviews are always glowing! Here’s why you’ll fall in love with this recipe:

• Quick & Easy: Ready in under 30 minutes—honestly, you’ll spend more time chatting than cooking. Perfect for last-minute parties or busy weeknights.
• Simple Ingredients: Nothing fancy here. Just turkey, stuffing, cheese, and rolls—plus whatever leftovers or deli turkey you’ve got on hand.
• Perfect for Any Occasion: Great for holiday gatherings, birthday parties, potlucks, or even a cozy night in. They’re bite-sized but big on flavor.
• Crowd-Pleaser: Kids love them, adults devour them, and there’s never a crumb left. If you want to impress your guests without stress, this is the way to go.
• Unbelievably Delicious: The sweet rolls, savory stuffing, juicy turkey, and melted cheese create a comfort food combo that’s seriously addictive.

What sets this turkey and stuffing sliders recipe apart? For starters, blending a little melted butter and herbs over the tops before baking gives that irresistible golden crust (trust me, don’t skip this step!). The secret sauce—literally—is a spread of cranberry and mayo that adds a tangy kick. It’s the kind of snack that makes you close your eyes after that first bite, savoring the mix of textures and flavors. Plus, it’s endlessly customizable. Whether you’ve got leftover roasted turkey or just picked up some deli slices, you’re good to go. Even picky eaters say yes to these. I’ve tested a lot of slider recipes, but this one always wins the empty-platter award!

What Ingredients You Will Need

This turkey and stuffing sliders recipe is all about using what you have, but each ingredient plays its part in building that classic, craveable flavor. You probably have most of these in your kitchen already! Here’s what you’ll need:

• Slider Rolls: (12-count package, preferably Hawaiian sweet rolls) – Soft and slightly sweet, these are the perfect base. Any small slider bun works in a pinch.
• Cooked Turkey: (about 2 cups, sliced or shredded; 280g) – Leftover roasted turkey is ideal, but deli turkey breast works great too.
• Stuffing: (about 2 cups, prepared; 250g) – Use your favorite homemade or store-bought stuffing. I love a classic sage and onion blend for that nostalgic flavor.
• Swiss Cheese: (6 slices, or about 110g, halved to fit) – Melts beautifully and adds a creamy layer. Provolone or mozzarella are good substitutes.
• Cranberry Sauce: (1/2 cup, 120ml) – Adds a sweet-tart pop. Jellied or whole-berry both work; you can also try a little leftover gravy for a savory twist.
• Mayonnaise: (2 tablespoons, 30ml, optional) – Mixing with cranberry sauce creates a creamy, tangy spread. Skip if you want it lighter.
• Butter: (4 tablespoons, 55g, melted) – For brushing the tops of the rolls; gives that golden, bakery-style finish.
• Dried Herbs: (1 teaspoon total; e.g., parsley, thyme, or sage) – Whisked into the melted butter for extra flavor. Fresh herbs work too if you have them.
• Salt and Pepper: (to taste) – A little sprinkle over the layers is always a good idea.

Ingredient tips: I recommend King’s Hawaiian for the rolls (they never get soggy and are perfectly sized). For stuffing, the boxed kind works in a pinch, but homemade brings more flavor. If using deli turkey, ask for it thick-sliced at the counter. Want extra richness? Add a layer of gravy before baking. Dairy-free? Use vegan cheese and plant-based butter. Gluten-free? Swap in GF rolls and stuffing. Seriously, this recipe is as flexible as you want it to be.

Equipment Needed

You don’t need a fancy kitchen to whip up these turkey and stuffing sliders, which is part of their charm. Here’s what I use every time:

• 9×13-inch Baking Dish or Sheet Pan: Fits a 12-pack of slider rolls snugly. If you’re making a half batch, an 8×8-inch pan works too.
• Serrated Bread Knife: Essential for slicing the rolls in half cleanly without squishing them. If you don’t have one, a sharp chef’s knife will do (just go slow).
• Small Mixing Bowl: For blending the butter and herbs.
• Pastry Brush: Handy for spreading that herby melted butter on the buns. A spoon works if you’re in a pinch.
• Aluminum Foil: For tenting the sliders during baking so the tops don’t brown too fast.
• Spatula: Makes it easy to lift the sliders out in neat rows.

If you’re outfitting a kitchen on a budget, dollar-store sheet pans and mixing bowls do the trick. I’ve even made these in disposable foil pans for easy clean-up during big events. Pro tip: keep your serrated knife sharp—it makes a world of difference for clean, even slider cuts, and helps keep the filling where it belongs.

Preparation Method

1. Preheat your oven: Set to 350°F (175°C). Lightly grease your 9×13-inch baking dish or line with parchment for easy removal.
2. Slice the slider rolls: Using a serrated knife, cut the entire slab of rolls in half horizontally (keep them connected if you can). Place the bottom half in your prepared pan.
   
   Tip: Go gently—if the rolls start to crumble, use your hand to support them as you slice.
3. Mix the spread: Stir together the cranberry sauce and mayonnaise (if using) in a small bowl.
4. Add the spread: Evenly spread half of the cranberry-mayo mixture over the bottom rolls. This layer keeps everything moist and flavorful.
5. Layer the turkey: Arrange the turkey slices or shreds over the bottom rolls. Aim for an even layer, about 2 cups (280g).
   
   Note: If your turkey is dry, sprinkle with a tablespoon or two of broth for extra moisture.
6. Add the stuffing: Spoon the stuffing (about 2 cups, 250g) evenly over the turkey. Press down gently with clean hands or a spatula to help it stick.
   
   Warning: Don’t overpack the stuffing or your sliders will fall apart when slicing.
7. Top with cheese: Place Swiss cheese slices evenly over the stuffing. I like to overlap the slices slightly so every slider gets cheese in every bite.
8. Finish the assembly: Spread the remaining cranberry-mayo mixture on the underside of the top rolls, then place the tops over the cheese layer.
9. Prepare the butter topping: In a small bowl, mix melted butter with 1 teaspoon dried herbs. Brush generously over the tops of the rolls.
   
   Pro tip: Make sure you get the butter into all the nooks and crannies for maximum flavor.
10. Bake covered: Tent the pan loosely with foil and bake for 15 minutes.
    
    Troubleshooting: If the tops are browning too quickly, double up the foil. If they’re not browning at all, remove foil for the last 5 minutes.
11. Bake uncovered: Remove foil and bake another 8-10 minutes, until cheese is bubbly and tops are golden.
    
    Sensory cue: You want to see bubbling cheese and smell that herby, buttery goodness.
12. Cool slightly and serve: Let sliders rest 5 minutes before slicing and serving. Use a spatula to lift out individual sliders.
    
    Efficiency tip: Slice the whole slab into neat rows before moving to a platter for easy, grab-and-go party service.

Cooking Tips & Techniques

After making these turkey and stuffing sliders more times than I can count, I’ve picked up a few tricks to guarantee party-perfect results every time. Here’s what I’ve learned (sometimes the hard way):

• Don’t overload the sliders. It’s tempting, but too much filling makes them hard to slice and serve. Stick to even, moderate layers for the best results.
• Keep the rolls together while slicing and assembling. This helps everything stay neat and makes transferring to and from the baking dish much easier.
• Brush the tops thoroughly with butter and herbs. This isn’t just for looks—it adds flavor and keeps the rolls from drying out. I once forgot this step and, trust me, it just wasn’t the same.
• Use leftover gravy if your turkey seems dry. Drizzle a tablespoon or two over the meat before layering the stuffing. It keeps everything juicy.
• Let the sliders rest after baking. It helps the cheese set a bit, making them easier to slice cleanly. I used to rush this part (because who isn’t hungry?), but patience pays off.
• If using store-bought rolls, check for freshness. Stale rolls don’t brown well and can get chewy. Soft, fresh rolls are key for that bakery-quality bite.

One of my biggest flops was trying to pile on double cheese and stuffing—delicious, but a total mess! Less is more here. And if you’re multitasking during party prep, you can assemble the sliders up to a day ahead, then just pop them in the oven when guests arrive. Consistency is all about even layers, the right amount of butter, and not overbaking. Follow these tips, and your turkey and stuffing sliders will be the hit of every party, every time.

Variations & Adaptations

One of my favorite things about this turkey and stuffing sliders recipe is how easy it is to mix things up. Here are some fun (and tasty) ways to adapt it for just about any crowd:

• Dairy-Free: Use plant-based butter and your favorite vegan cheese. I’ve tried this with a dairy-free mozzarella, and it melted beautifully.
• Gluten-Free: Swap in gluten-free slider buns and use gluten-free stuffing mix (or homemade). The texture is slightly different, but all the comfort is still there.
• Spicy Twist: Mix a little chipotle mayo or sriracha into the cranberry-mayo spread. I did this for a game day party, and it was a total hit with the spice-lovers.
• Vegetarian Version: Substitute roasted mushrooms or chickpea patties for the turkey. Even meat-eaters have raved about this one at my holiday brunches.
• Make-Ahead Option: Assemble everything, cover tightly, and refrigerate up to 24 hours before baking. Add 5 minutes to the baking time if starting from cold.
• Sheet Pan Style: Want crispier sliders? Assemble on a lined sheet pan so the bottoms get extra toasty. Perfect for those who love a little crunch.

Personally, my go-to tweak is adding a thin layer of gravy before the stuffing. It’s a little messy, but the extra savoriness is so worth it. Don’t be afraid to play around—this recipe is forgiving and totally customizable to your taste and dietary needs!

Serving & Storage Suggestions

These turkey and stuffing sliders are best enjoyed warm and toasty, right out of the oven. Here’s how I like to serve and store them for maximum flavor and convenience:

• Serving: Slice the sliders into neat squares and pile them high on a serving platter. Sprinkle a little fresh parsley for color if you’re feeling fancy. They pair perfectly with a side of pickles, a simple salad, or even a mug of warm apple cider for that ultimate cozy vibe.
• Presentation Tip: For parties, arrange the sliders in a circle or rows on a wooden board for a rustic, Pinterest-worthy look.
• Storage: Store any leftovers (if you’re lucky enough to have them) in an airtight container in the fridge for up to 3 days.
• Freezer Option: Wrap individual sliders tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating: To keep the buns soft, cover with foil and warm in a 325°F (160°C) oven for 10-12 minutes. For a crispier top, uncover for the last 2 minutes.
• Flavor Note: The flavors actually deepen after a day in the fridge—so don’t hesitate to make these ahead for meal prep or quick lunches!

Nutritional Information & Benefits

Each turkey and stuffing slider (prepared as described) has roughly 220 calories, 10g protein, 9g fat, and 24g carbs. It’s a satisfying snack or appetizer that fills you up without weighing you down. Turkey brings lean protein, while the stuffing and buns provide just enough carbs for energy. Using whole-berry cranberry sauce can add a dose of antioxidants, and if you go easy on the butter, these can fit into a lighter meal plan. For those watching sodium or gluten, make swaps as needed. Allergens include wheat, dairy, and eggs (depending on your roll and stuffing choices). Personally, I love how these sliders give you all the comfort of a Thanksgiving feast in a smaller, lighter bite—perfect for sharing and for enjoying that holiday feeling any time of year.

Conclusion

These turkey and stuffing sliders have earned a permanent place in my party recipe lineup. They’re simple, super flavorful, and endlessly adaptable—whether you’re feeding a crowd or just want a cozy treat for yourself. I love how this recipe brings people together, turning leftovers or basic ingredients into something everyone gets excited about. Try your own twist with different cheeses, spreads, or a dash of spice—there’s really no wrong way to make them your own.

I’d love to hear how your turkey and stuffing sliders turn out or how you made them your own! Share your experience in the comments, save this recipe for your next party, or send it to a friend who needs a little snack inspiration. Happy snacking, and remember: the best recipes are the ones you share!

Frequently Asked Questions

Can I use deli turkey instead of roasted turkey?

Absolutely—deli turkey breast works great! Ask for it to be sliced thick for the juiciest sliders. I’ve used both, and no one ever complains.

What can I use if I don’t have cranberry sauce?

You can substitute with a little leftover gravy for a more savory slider, or use a sweet chutney or even a dab of raspberry jam for a similar tangy-sweet contrast.

How do I make these turkey and stuffing sliders gluten-free?

Use gluten-free slider buns and gluten-free stuffing mix. Check your labels on all ingredients to be sure. I’ve made this swap for friends, and they hold up nicely.

Can I assemble these sliders in advance?

Yes! You can build them up to 24 hours ahead. Cover tightly and refrigerate, then bake just before serving. You may need to add a few extra minutes to the baking time.

What’s the best way to reheat leftover sliders?

Cover them with foil and warm in a 325°F (160°C) oven for 10-12 minutes. For a crispier top, remove the foil for the last 2 minutes. They taste just as good the next day!

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