Small Batch Turkey Sliders
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Four baked sliders on Hawaiian rolls with turkey, stuffing, cranberry sauce, and Havarti, brushed with butter and poppy seeds. Good for using leftovers.
Ingredients
- 2 teaspoons Dijon mustard
- 2 teaspoons mayonnaise
- 4 Hawaiian dinner rolls
- ½ cup prepared stuffing
- 4 ounces cooked turkey
- ¼ cup cranberry sauce
- 2 slices Havarti cheese
- 1 tablespoon salted butter melted, plus extra to grease the dish
- ¼ teaspoon poppy seeds
Equipment
- baking sheet
- mixing bowl
- paintbrush
Directions
- Heat the oven to 375°F and butter a 5×5-inch or 5×7-inch baking dish.
- Stir the mustard and mayonnaise together. Cut the rolls in half and spread the mixture on the cut side of the tops.
- Set the bottom halves in the baking dish. Layer on the stuffing, turkey, and cranberry sauce, then the cheese. Put the tops back on.
- Set the dish on a rimmed baking sheet. Brush the rolls with the melted butter and sprinkle with the poppy seeds.
- Bake for 10 to 12 minutes, until the tops are toasted and the cheese melts. Cover loosely with foil if they brown too fast.
- Let them rest for 5 minutes, then pull apart and serve.
Nutrition
Serving: 88g | Calories: 252kcal | Carbohydrates: 26g | Protein: 10g | Fat: 12g | Saturated Fat: 5.6g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 527mg | Potassium: 174mg | Fiber: 1.7g | Sugar: 10g | Vitamin A: 266IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 sliders; Dijon mustard counted as prepared mustard, dinner rolls counted as sweet dinner rolls (28 g each), ½ cup prepared stuffing counted as seasoned croutons, cooked turkey counted as sliced turkey breast, Havarti cheese counted as cheddar. Brands and portions vary, so use it only as an approximation.