Turkey Cranberry Sliders
Ever finish cleaning up Thanksgiving dinner after spending all day cooking and within hours, it seems like the family is all hungry? Again. Here’s your solution! Fast, easy and crowd pleasing. Plus, a great way to use leftovers! Initially, I had some doubtful family members given cranberry sauce can be polarizing. Let me tell you, these flew off the plate! So good.
Makes 24 sliders
Ingredients:
24 slider rolls cut in half, but not pulled apart
1 cup pesto (store bought or homemade recipe below)
3/4 pound leftover turkey
6-8 slices provolone cheese
1 cup cranberry sauce
8 oz butter melted
1 tsp Italian seasoning
Directions:
Preheat your oven to 350 degrees.
Make pesto (recipe below).
Spray a 9 by 13 inch pan or cookie sheet with cooking spray and add the bottom half of the slider rolls as one grouping.
Spread the pesto over the bottom layer. Add the turkey and cheese. Spread a thin layer of cranberry sauce on top of cheese. Top with the top half of the slider rolls.
Combine the melted butter and the Italian seasoning. Spread over the top of the slider rolls.
Bake covered with aluminum foil for 15 to 20 minutes and then uncovered for five minutes or until the sliders are golden brown.
Basil Pesto
Ingredients:
2 cups fresh basil, stems removed
3-4 cloves of garlic, minced
¾ tsp kosher salt
¼ tsp black pepper
1 Tbsp lemon juice
1/3 cup nuts of choice (I like to use pine nuts or slivered almonds; ensure nuts are unsalted and can be roasted)
½ cup to ¾ cup olive oil
¼ cup to 1/3 cup grated Parmesan cheese
Directions:
Place all ingredients except olive oil in Cuisinart or blender. Begin to blend and drizzle olive oil into blender while going to emulsify. Adjust level of olive oil needed to drive desired consistency.