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Turkey and Stuffing Sliders

Turkey and stuffing sliders layer thinly sliced turkey, cranberry sauce, savory bread stuffing, and Swiss cheese inside Hawaiian sweet rolls. Baked under foil and finished uncovered, they come out warm with golden, poppy seed-topped rolls.
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Prep Time 20 minutes
Cook Time 33 minutes
Resting 10 minutes
Total Time 1 hour 3 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the stuffing
  • 2 tablespoons unsalted butter
  • 0.33 cup celery finely chopped
  • 0.25 cup yellow onion finely chopped
  • 0.75 cup chicken broth low-sodium
  • 0.5 teaspoon poultry seasoning
  • 0.25 teaspoon salt
  • 0.13 teaspoon black pepper
  • 3 cups bread cubes dried
For the sliders
  • 1 package (12-count) Hawaiian sweet rolls
  • 0.33 cup cranberry sauce whole-berry
  • 1 pound turkey breast cooked, thinly sliced
  • 8 slices Swiss cheese
For the topping
  • 3 tablespoons unsalted butter
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon poppy seeds

Equipment

  • 1 9x13-inch baking dish
  • 1 10-inch skillet

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Melt 2 tablespoons butter in a 10-inch skillet over medium heat.
  4. Cook the celery and onion, stirring often, until softened, 4 to 5 minutes.
  5. Stir in the chicken broth, poultry seasoning, salt, and pepper, and bring to a simmer.
  6. Remove the skillet from the heat, stir in the bread cubes, cover, and let stand for 5 minutes.
  7. Slice the rolls horizontally as one slab and place the bottom half in the baking dish.
  8. Spread the cranberry sauce over the roll bottoms.
  9. Arrange the turkey over the cranberry sauce.
  10. Spoon the stuffing evenly over the turkey.
  11. Cover the stuffing with the Swiss cheese and roll tops.
  12. Melt the remaining 3 tablespoons butter and stir in the Dijon mustard, Worcestershire sauce, and poppy seeds.
  13. Brush the butter mixture over the roll tops.
  14. Cover the dish tightly with foil and bake for 20 minutes.
  15. Uncover and bake for 5 to 8 minutes, until the tops are golden and the center of the sliders reaches 165°F.
  16. Rest the sliders for 5 minutes, then cut apart and serve.

Notes

For clean slices, let the sliders rest before cutting. Refrigerate leftovers for 3 to 4 days; freeze baked sliders for up to 2 months. For a dairy-free adaptation, use dairy-free butter and cheese.