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Turkey Sliders with Cranberry Sauce and Apple Slaw Recipe

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These Turkey Sliders with Cranberry Sauce are a festive and flavorful twist on classic sliders, combining tender shredded turkey mixed with a smoky, tangy chipotle cranberry BBQ sauce, melted sharp cheddar cheese, and a refreshing apple poppy seed slaw. Perfect for holiday gatherings or casual parties, these sliders deliver a wonderful balance of sweet, smoky, and tangy flavors packed into soft Hawaiian rolls.

Ingredients

Turkey and Sauce

  • 3 cups shredded turkey or chicken
  • 1/2 cup canned whole cranberry sauce
  • 1/4 cup ketchup
  • 2 tablespoons molasses
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/8–1/4 teaspoon ground chipotle pepper (adjust to taste)
  • 1/8 teaspoon dried thyme

Sliders Assembly

  • 12 slices sharp cheddar cheese
  • 1 package Hawaiian rolls

Apple Poppy Seed Slaw

  • 16 oz. package angel hair coleslaw
  • 1 Granny Smith apple, cored and thinly sliced
  • 1/4 cup real mayonnaise (fat free preferred)
  • 1–2 tablespoons cider vinegar (2 for more tangy)
  • 1 tablespoon lemon juice
  • 1 tablespoon poppy seeds
  • 1 1/2 teaspoons sugar (adjust to taste)
  • 1/2 teaspoon celery seeds
  • 1/4–1/2 teaspoon salt (to taste)

Instructions

  1. Prepare Apple Poppy Seed Slaw: In a large bowl, combine the angel hair coleslaw mix, thinly sliced Granny Smith apple, mayonnaise, cider vinegar, lemon juice, poppy seeds, sugar, celery seeds, and salt. Mix thoroughly until all ingredients are well blended. Taste and adjust sugar, vinegar, or salt as needed. Cover and refrigerate in an airtight container while preparing the rest of the recipe, or make the slaw a day ahead. The acidity from lemon juice and vinegar prevents the apples from browning.
  2. Make Chipotle BBQ Cranberry Sauce and Heat Turkey: In a small saucepan, whisk together the canned cranberry sauce, ketchup, molasses, cider vinegar, smoked paprika, garlic powder, salt, chili powder, black pepper, onion powder, ground chipotle pepper, and dried thyme. Bring the mixture to a gentle simmer over medium-low heat for 2-3 minutes until slightly thickened. Remove from heat, then mix the shredded turkey (or chicken) into the sauce, ensuring it’s evenly coated. Warm the turkey and sauce mixture through.
  3. Prepare Buns with Melted Cheese: Arrange the bottom halves of the Hawaiian rolls in a single layer on a baking sheet. Place a slice of sharp cheddar cheese on each bun base. Place the baking sheet under a broiler and broil for approximately 1-2 minutes or until the cheese is melted and bubbly. Watch closely to prevent burning.
  4. Assemble Sliders: On each cheese-melted bun bottom, spoon approximately 1/4 cup of the cranberry chipotle turkey mixture. Top the turkey layer with a generous helping of the apple poppy seed slaw. Place the top halves of the rolls on each slider and serve immediately.

Notes

  • The apple poppy seed slaw can be made a day ahead and refrigerated to enhance flavors.
  • Adjust the amount of chipotle pepper to control the smokiness and heat in the cranberry sauce.
  • Using Hawaiian rolls adds a sweet, soft texture that complements the tangy cranberry and smoky turkey.
  • Fat-free mayonnaise can be substituted in the slaw for a lighter option.
  • Keep an eye on the cheese under the broiler as it melts quickly and can burn fast.

Find it online: https://lauracooks.com/turkey-sliders-with-cranberry-sauce-and-apple-slaw-recipe/