Are you still full?
I hope not because you need to start making room in your stomach for all of those left overs you (hopefully) have. Having leftovers after Thanksgiving is like having another holiday celebration right after- I love them.
I love the classic turkey sandwich with turkey, maybe a little mayo, stuffing, and cranberry sauce. I will be definitely having a few of those, but I have so many ideas for leftover recipes that I may need to roast another turkey (just FYI mom).
These turkey sliders are a great way to use up your leftover turkey. I made these back at my Half Christmas celebration in June- they are also great party food for people. Take your turkey & gravy, stick it on a slider roll, top with a mustard poppy seed sauce, and bake away. Delicious.
If in the past few weeks it hasn’t been obvious, I love Thanksgiving. And Christmas as well, so prepare yourself for the next month. For anyone who sees me in person, there is a 99% chance I will have some baked good to pass along.
TURKEY SLIDERS WITH MUSTARD POPPY SEED SAUCE
Adapted from Perfecting the Pairing
INGREDIENTS
12 Hawaiian dinner rolls
Shredded turkey
Gravy, optional
Salt and pepper
Provolone cheese, sliced
4 tablespoons butter, melted
1 tablespoon light brown sugar
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon poppy seeds
DIRECTIONS
Preheat oven to 350°F.
Slice rolls in half. Combine turkey and gravy if desired. Season with salt and pepper. Divide turkey filling between bottom buns. Top with provolone cheese and transfer to rimmed baking pan. Place top bun on top.
In a small bowl mix together melted butter, brown sugar, Dijon mustard, and Worcestershire sauce. Pour and brush sauce on top of rolls. Sprinkle poppy seeds on top. Bake until cheese is melted and turkey is warmed through, about 10 minutes.
Makes 12 sliders.
cinnamon freud 