I’m sure I’m not the only one who looks forward to the tasty leftovers from a sumptuous turkey dinner on Thanksgiving. Assuming there are leftovers, here’s a recipe that combines all the great elements of that holiday dinner into mouthwatering, hand-held gems: a dozen satisfying Turkey, Stuffing & Cranberry Sliders. They will be a featured menu item at The Keg Bar at Quil Ceda Creek Casino throughout the week of Thanksgiving.
At home, Turkey, Stuffing & Cranberry Sliders are easy to prepare and emerge from the oven in just 10 to 12 minutes. They deliver a delicious extension to your Thanksgiving feast and are equally tasty for a Thanksgiving evening snack or Black Friday brunch.
Whether you are joined by friends and family getting a jump on holiday movie-viewing or watching football action, this is a can’t-miss addition to your Thanksgiving weekend dining plans.
Turkey, Stuffing & Cranberry Sliders
(Makes 12 sliders)
1 ¼ cups leftover turkey gravy
2 cups shredded leftover turkey
12-pack pull-apart dinner rolls (King’s Hawaiian Rolls are recommended, available at most grocery stores)
2 cups leftover stuffing
½ cup cranberry sauce
1 heaping cup leftover mashed potatoes, warmed
1 tablespoon unsalted butter, melted
Flaky sea salt, for sprinkling
Combine the gravy and turkey in a medium-sized saucepan and set on medium heat. Cook and stir occasionally until the gravy is hot and bubbling, 3 to 5 minutes. Turn off the heat, cover and set aside.
Place a rack in the center of the oven and preheat the broiler.
Split the dinner rolls into halves horizontally, keeping them attached. Place the top and bottom halves cut side up on a baking sheet. Spoon the bottom halves with stuffing.
Broil until toasted, 1 to 3 minutes.
Pre-heat the oven to 400 degrees.
Spread the cut side of the roll tops with cranberry sauce. Add mashed potatoes to the stuffing halves, using the back of a small spoon to make indentations in the potatoes in each slider. Spoon the turkey and gravy into the wells — it will spill over, but that’s okay. Cover with the roll tops and brush with the melted butter. Sprinkle with flaky sea salt.
Bake until the bread is toasted, approximately 10 to 12 minutes. Serve immediately.
With more than 35 years’ experience in the restaurant and hospitality industry, Diane Lasswell is the Assistant Director of Kitchen Operations at the new Quil Ceda Creek Casino. She oversees and executes the menu at dining choices throughout the casino including The Landing, the innovative food hall experience at The Kitchen, and the Keg Bar.