Baked Cranberry Turkey Sliders with Brie (Holiday Party Hit)

I first made these sliders the week after Thanksgiving when I had about a pound of leftover turkey sitting in my fridge and absolutely zero desire to make another full meal out of it. I threw them together in maybe 20 minutes, slid them into the oven, and by the time I called everyone to the table they were already gone. That's when I knew I was onto something.

What makes these work is the butter glaze on top. I know it sounds like a small thing, but it's the difference between a decent slider and one that people ask you to bring to every party. The Dijon and Worcestershire in the butter sink into the buns as they bake and you end up with this glossy, savory, slightly tangy crust on top while the brie melts into the turkey underneath. I tried a version once without the glaze — just buttered the buns plain — and it wasn't the same.

My husband takes these over pretty much any party food I make. Saad is less interested because he doesn't like cranberry anything, but my husband will eat four in a row without looking up. I usually make these for holiday gatherings but honestly I've made them in January just because I had the ingredients and wanted something that felt a little special on a regular Tuesday.

One thing I'll say upfront: don't skip the foil for the first 15 minutes of baking. I did that once and the tops browned too fast while the cheese hadn't fully melted yet. The foil traps the steam and keeps everything soft and gooey inside while still letting the tops go golden after you uncover them. If you like easy crowd-friendly baked dishes, my Chi-Chi's Baked Chicken Chimichangas uses the same covered-then-uncovered technique and it works just as well there.

Why You'll Love This Recipe

• Uses up leftover turkey without feeling like leftovers: This is genuinely what I reach for the Friday after Thanksgiving. It takes that refrigerator-cold leftover turkey and transforms it into something that tastes intentional and a little indulgent. Nobody at the table is going to think "oh, she just used up yesterday's turkey." They're going to think you planned this.

• The brie makes it feel fancy without any extra effort: I've made this with Swiss cheese too (the WPRM card below uses Swiss, which is what I had on hand that day), and both versions are great. But brie melts into something almost creamy and it pairs with the cranberry sauce in a way that Swiss just doesn't quite match. It's a small upgrade that makes a real difference.

• The whole tray is done in under 30 minutes: From the moment I start slicing the buns to the moment I pull them out of the oven is about 25 minutes total. I make a double batch when I'm feeding more than four people because one tray disappears faster than I expect every single time.

• You can assemble them hours ahead: I usually put these together in the morning, cover the pan with foil, and refrigerate until it's time to bake. Hosting is stressful enough — having one thing you can fully prep in advance is a real relief. Just add 3-4 extra minutes to the bake time if they're going in cold from the fridge.

• Hawaiian rolls are easy to find anywhere: I know some slider recipes call for specific bakery rolls or brioche buns. This one works perfectly with the King's Hawaiian rolls you can grab at Walmart, Costco, or any regular grocery store. The sweetness of those rolls actually plays really well against the savory butter glaze.

Ingredients

• 12 slider buns (Hawaiian rolls work great)
• 1 pound cooked turkey, thinly sliced or shredded (deli turkey or leftover roast turkey both work)
• 8 ounces cranberry sauce (canned or homemade — I use canned when I'm in a hurry)
• 4 ounces brie cheese, rind removed and sliced (or Swiss cheese, thinly sliced)
• ¼ cup (½ stick) unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt and pepper to taste

Directions

1. Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. I just run a paper towel with a little butter around the bottom — nothing fancy.
2. Slice the buns: Cut the entire sheet of slider buns horizontally in one go, keeping the tops and bottoms connected as one piece each. This is so much easier than slicing them individually and they bake more evenly as a unit.
3. Assemble the sliders: Lay the bottom half of the buns in the greased dish. Spread half the cranberry sauce across the surface, then layer on the turkey, then the brie or Swiss. Spread the remaining cranberry sauce over the cheese, then set the top buns back on. Pressing down gently helps them stay together.
4. Make the butter topping: In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, thyme, rosemary, and a pinch of salt and pepper. It should smell incredible — that's a good sign.
5. Glaze and cover: Brush the butter mixture generously over the tops of the buns, making sure it gets into the seams. Cover the dish tightly with foil — this is important for the first bake so the cheese melts properly without the tops burning.
6. Bake covered, then uncovered: Bake covered for 15 minutes. Then remove the foil and bake for another 5-10 minutes until the tops are golden brown and you can see the cheese bubbling at the edges. Keep an eye on them in those last few minutes; every oven runs a little differently.
7. Serve warm: Let them sit for about 2 minutes before slicing apart and serving. They pull apart easily along the natural bun divisions.

Tips for Success

• Don't skip the foil for the first bake: I skipped it once because I was in a rush and the bun tops got too dark before the cheese had a chance to melt all the way through. The foil traps heat and steam inside the dish, which is what gets the cheese fully melted and the turkey warmed through. You only uncover for the last few minutes to get that golden color.

• Remove the rind from the brie before slicing: Brie rind is edible but it doesn't melt well — it just sits there in rubbery little pieces. I trim it off with a knife before I slice, which takes maybe an extra 90 seconds. If your brie is very cold it can be hard to cut cleanly, so let it sit at room temperature for 10 minutes first.

• Don't overfill: It's tempting to pile on extra turkey because it seems like more is better, but if the filling is too thick the buns won't press back together properly and the whole thing bakes unevenly. About 1 pound of turkey spread across 12 buns is right — you'll be surprised how satisfying each slider still is.

• Brush generously, including the sides: The butter glaze is what makes these sliders taste like something special rather than just a sandwich you baked. Don't be shy with it. I make sure it gets into all the gaps between buns and along the edges — those edges end up slightly caramelized and they're honestly the best part.

• If baking from cold, add a few minutes: When I assemble these ahead and refrigerate them, I take the dish out about 15 minutes before baking so it's not ice cold going into the oven, and I add about 5 extra minutes to the covered bake time. Cold pans take longer to heat through and you don't want a warm top with a cold center.

Variations

• Swiss cheese instead of brie: This is actually the version in the recipe card below — I had Swiss on hand the day I wrote it up. Swiss melts beautifully and has a mild, slightly nutty flavor that works well with cranberry. It's also easier to find and usually cheaper, so for a big batch it makes sense. Both versions are genuinely good.

• Fig jam instead of cranberry sauce: I made this swap last winter when I realized I was out of cranberry sauce and had a jar of fig preserves in the back of my pantry. It's a completely different flavor profile — sweeter, more jammy, less tart — but honestly just as good with the brie. Worth trying if you want a variation that feels a little more grown-up.

• Add arugula after baking: I started doing this after a friend mentioned it and it genuinely improves the slider. You pull them out of the oven, lift the top bun layer, tuck a few leaves of arugula onto each one, and replace the top. The heat wilts it slightly and the peppery bite cuts through the richness of the brie and butter. Baby spinach works too but arugula is better here.

• Spicy butter glaze: If your crowd likes heat, add ½ teaspoon of red pepper flakes to the butter glaze before brushing. It doesn't make the sliders fiery, just gives a little warmth at the back of the bite that plays really nicely against the sweet cranberry. My husband always asks me to make his portion with extra chili.

• Rotisserie chicken instead of turkey: Not Thanksgiving? No leftover turkey? A store-bought rotisserie chicken shredded and piled onto these buns works just as well. I've made them this way for random weeknights when I didn't want to cook a full dinner and just needed something warm and satisfying. Pair it with a bowl of Shepherd's Pie Soup and it's a proper meal.

Serving and Storage

Serving

These are best served about 2 minutes out of the oven, while the cheese is still melted and the buns are soft. I set the whole baking dish on the table with a bread knife and let people pull them apart themselves — it's more casual and people seem to like that. For a party I'll set them out alongside something light like a simple green salad or a platter of raw vegetables, because the sliders themselves are pretty rich. If you're doing a full holiday spread, these work as a starter or as part of a larger buffet.

Storage

Store leftover sliders in an airtight container in the refrigerator for up to 2 days. To reheat, I wrap them loosely in foil and warm them in a 325°F oven for about 10 minutes rather than microwaving — the microwave makes the buns a bit gummy. They won't be quite as soft as fresh out of the oven, but they're still genuinely good. I've eaten them cold the next morning and I regret nothing.

Frequently Asked Questions

Can I assemble these sliders the night before?

Yes, and I do this often when I'm hosting. Assemble the whole thing, brush on the butter glaze, cover tightly with foil, and refrigerate overnight. When you're ready to bake, pull the dish out 15 minutes before it goes in the oven and add about 4-5 extra minutes to the covered bake time since everything will still be cool. The glaze soaks into the buns overnight which actually makes them a little more flavorful.

Can I use deli turkey instead of leftover roasted turkey?

Absolutely. Deli-sliced turkey from the grocery store works perfectly here. I buy the thicker-cut slices when I can because they hold up better in the oven and don't dry out as fast. The oven-roasted deli turkey has a flavor closer to real roasted turkey, but honestly any variety works. Just fold the slices rather than laying them flat so you get some layers and texture in each slider.

Can I freeze these after baking?

I wouldn't freeze them once baked — the buns get soggy when they thaw and the texture suffers. If you want to get ahead, freeze the assembled (unbaked) sliders without the butter glaze, wrapped tightly. Thaw in the refrigerator overnight, then add the glaze and bake as directed. I haven't tested this extensively but it should work reasonably well.

What if I can't find brie?

Swiss is my go-to substitute and it's what I use in the recipe card below. Provolone also melts well and has a mild flavor that doesn't compete with the cranberry. Cheddar works if you want something sharper. The one cheese I wouldn't use here is fresh mozzarella — it releases too much water and makes the buns soggy.

How do I know when they're done baking?

The tops should be a deep golden brown and you should be able to see the cheese melted and bubbling around the edges of the pan. If you're not sure, gently press down on the center of the tray — it should feel firm rather than soft and doughy. The covered bake handles most of the cooking; the uncovered part is just about color and texture on top.

I've made a lot of party food over the years and these sliders are the thing people ask me about most. There's something about the combination — that tangy cranberry against the rich melted cheese and the savory herb butter soaked into the buns — that just works in a way that's hard to explain until you've had one. They don't require any special technique or equipment. A baking dish, a brush (or just a spoon), and a hot oven is all you need.

I make these at least twice during the holiday season and once or twice in the months around it whenever I can justify buying a pack of Hawaiian rolls. They're the kind of recipe that looks more impressive than the effort involved, which is exactly what I want when I'm already managing a dozen other things in the kitchen. If you want something warm and satisfying to round out a spread, my Shepherd's Pie Soup would be right at home on the same table.

If you make these, I really hope you enjoy them as much as we do. The first time you watch people reach for a second (and third) slider before you've even sat down, you'll understand why I keep coming back to this recipe. 🥄✨

If you liked these sliders, you'll probably enjoy these too:

• Chi-Chi's Baked Chicken Chimichangas — another baked-and-golden crowd dish that comes together fast
• Shepherd's Pie Soup — hearty, warming, and great alongside something hand-held like these sliders
• Cheesy Beef and Bowtie Pasta in Garlic Butter — when you want something equally satisfying but more of a full dinner
• Smoky Grilled Ribs with Bourbon Glaze — for when you're cooking for a bigger crowd