Turkey Sliders with Brie, Arugula & Cranberry Chutney are the perfect quick recipe for using up Thanksgiving leftovers. These sliders are so easy to make!
These Easy Sliders Are Perfect For Using Up Leftover Turkey
Jorge and I have been eating Turkey every day since Wednesday. At some point I think we might actually start growing some tail feathers. We started Thanksgiving early with his family on Wednesday and then on Thursday I made a 25lb bird for 5 people. That’s right, my mother wanted to make sure we had enough Turkey leftovers until Christmas. 😉
I have already made my all time favorite Thanksgiving leftovers, Turkey Cups (ignore the photos, but if you have half a brain you will make the awesomeness that is Turkey Cups). But considering we still had about a weeks worth of turkey left, I needed to find another way to fancy up some leftover turkey.
I Love The Savory Homemade Cranberry Chutney
Luckily, in my freezer I had some of the new Alexia Sweet Potato Rolls and a whole bag of fresh cranberries. Turkey Sliders were destined to be! After a little googling, I found an awesome recipe from Foodie Bride and changed it up to fit my tastes and what I already had in my kitchen. The Cranberry Chutney is too die for…and I love that it’s more savory than sweet. Then with a few slices of brie and a handful of arugula, you have yourself one hell of a tasty leftover turkey sandwich!
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 12 oz bag of cranberries
- 15 dried apricot rounds, chopped
- 1 cup water
- Zest and Juice of 1 orange
- Juice of 1 lemon
- 1 tsp worcestershire
- 1/4 cup packed light brown sugar
- Pinch of salt
- 1 bag Alexia Sweet Potato Rolls, baked
- sliced turkey
- 24 small slices of brie (from about 1 wedge of brie)
- Cranberry-apricot chutney
- Handful of arugula
For the cranberry chutney:
In a large saute pan over medium-high heat, heat olive oil. Add onion, cooking for 3 minute for until wilted. Add garlic, cooking for 30 seconds.
Add the remanding ingredients, and stir to combine. Bring to a low boil and cover with lid. Cook for 10 minutes, stirring occasionally, until cranberries have softened.
Remove lid and cook for 8-10 minutes, stirring occasionally, or until almost all the liquid has cooked away. Remove from heat and let cool.
Use immediately in turkey sliders, or store up to 2 weeks in a glass container in the fridge.
For the turkey sliders:
Slice Alexia Sweet Potato Rolls in half. Assemble sliders with a healthy smear of cranberry chutney, 2 slices of brie cheese, turkey and arugula. Serve immediately.
Recipe note: I used a large sauté pan to make my chutney because it cooks faster. However, feel free to switch it up to a large sauce pan, just expect it to take a little longer.
Inspired by Foodie Bride
Amount Per Serving: Calories: 111Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 124mgCarbohydrates: 19gFiber: 2gSugar: 12gProtein: 2g
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