Leftover Thanksgiving turkey gets a delicious makeover into cheesy Turkey Sliders with a creamy artichoke dip. These mini sandwiches are delicious with chicken too. They are a party favorite!
turkey sliders
Our Thanksgiving holiday is not just a 1 day event. Fortunately, our guests stay 3, 4, 5 and up to 7 days. That means that a lot of eating (and drinking) goes on in our home.
Weekend stragglers dig into these cheesy leftover turkey sliders. Creamy artichoke dip + leftover turkey + provolone = Creamy Artichoke Dip Turkey Sliders for the day after Thanksgiving. This is a BiG BATCH recipe so there are plenty to share.
the ingredients in leftover turkey sliders
- Cooked turkey ~ Cooked chicken can also be used. I find that it is best to shred the meat into bite sized pieces.
- Artichoke hearts ~ Purchase the ones that are packed in water and not marinated.
- Mayonnaise ~ Adding creaminess and a binder, mayonnaise holds all the ingredients together.
- Parmesan cheese ~ Sharp and nutty Parmesan cheese adds a distinct flavor to the sliders.
- Kosher salt, pepper, garlic powder, onion powder and smoked paprika season the creamy turkey mixture.
- Provolone cheese ~ Slices of provolone cheese add extra cheesiness to the sliders.
- Slider rolls
- Salted butter
Sign up to receive the latest recipes from amycaseycooks
and get my e-book 20 Tasty Salad Recipes for free!
recipe suggestions and tips
- It is easy to mix up the filling for the sliders. In a large bowl combine the shredded turkey, chopped artichoke hearts, mayonnaise, shredded Parmesan cheese, and seasonings.
- The recipe makes a large batch of 24 hearty turkey sliders. It's enough to serve a crowd. Therefore, use a half sheet pan sized baking sheet or 2 smaller ones to assemble the sliders. Slice the slider rolls horizontally trying to keep the tops in one piece and the bottoms in one piece. Lay the bottoms in the baking sheet.
- Next, evenly spread the Parmesan dip and turkey filling on the bottoms of the rolls. Top the filling with the slices of Provolone cheese. Then place the tops of the rolls over the cheese. Brush the tops of the rolls with melted butter. Then cover the whole pan with foil. The sliders can be refrigerated up to 24 hours or baked immediately.
- If you are looking to make a smaller batch of sliders, cut the recipe in half.
Cheesy Turkey Sliders with Creamy Artichoke Dip are a delicious way to serve leftover Thanksgiving turkey. They are gobbled up before anyone knows they are enjoying leftovers from the Thanksgiving feast.
Looking for more recipes that make for terrific leftovers? Try cheddar stuffed potatoes, apple and bacon stuffed sweet potatoes, slices of zucchini pie, and pumpkin spice cookies.
just one more thing
If you make turkey sliders, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
recipe
Cheesy Turkey Sliders with Creamy Artichoke Dip
- Total Time: 35 minutes
- Yield: 24 sliders 1x
Description
Cooked and shredded turkey or chicken is combined with cream cheese and chopped artichoke hearts for delicious turkey slider sandwiches. A delicious leftover Thanksgiving turkey recipe.
Ingredients
- 6 cups of cooked and shredded turkey
- 1 (15 ounce) can of artichoke hearts, chopped
- 1 1/4 cups mayonnaise
- 1 cup shredded Parmesan cheese
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 24 slider rolls
- 12 slices of Provolone cheese
- 3 tablespoons of butter, melted
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl combine shredded turkey, artichoke hearts, mayonnaise, Parmesan cheese, salt, pepper, onion powder, garlic powder, and smoked paprika. Stir to make sure all the ingredients are thoroughly mixed.
- Slice the rolls horizontally separating the tops from the bottoms. Place the bottoms on a large baking sheet (18 inches x 20 inches). 2 smaller baking pans can also be used in place of the large one.
- Evenly spread the turkey filling over the bottoms of the rolls.
- Top the filling with the Provolone cheese. Place the tops on the sliders.
- Brush the tops of the rolls with the melted butter.
- Cover the sliders with foil. Bake in oven for about 20 - 30 minutes. Uncover the sliders and bake for an additional 5 minutes.
- Remove from the oven and cut between each slider roll if necessary. Serve immediately.
Notes
- It is easy to mix up the filling for the sliders. In a large bowl combine the shredded turkey, chopped artichoke hearts, mayonnaise, shredded Parmesan cheese, and seasonings. Stir to combine the ingredients making sure everything is incorporated.
- The recipe makes a large batch of 24 hearty turkey sliders. It's enough to serve a crowd. Therefore, use a half sheet pan sized baking sheet or 2 smaller ones to assemble the sliders. Slice the slider rolls horizontally trying to keep the tops in one piece and the bottoms in one piece. Lay the bottoms in the baking sheet.
- Next, evenly spread the Parmesan dip and turkey filling on the bottoms of the rolls. Top the filling with the slices of Provolone cheese. Then place the tops of the rolls over the cheese. Brush the tops of the rolls with melted butter. Then cover the whole pan with foil. The sliders can be refrigerated up to 24 hours or baked immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: entrée
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 275
- Sugar: 4.1 g
- Sodium: 620 g
- Fat: 11.4 g
- Saturated Fat: 3.8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 26.3 g
- Fiber: 1.7 g
- Protein: 16.9 g
- Cholesterol: 41 mg
Keywords: slider recipe, turkey sliders, leftover turkey recipe, Thanksgiving turkey
