Holiday Turkey Cranberry Sliders
I made these on a whim the first time, inspired by my classic bbq sauce recipe with a slight twist. These Holiday Turkey Cranberry Sliders turned out to be a big hit and are so simple to make. We all know how busy the holidays can be, so the fact that the sliders can be made in advance is a huge bonus. When you’re ready to serve, just re-heat, use your favorite bun, maybe add some cheese or veg, or create a BYOBar where guests can assemble their own.
- 2 lbs lean ground turkey
- 2 tbsp olive oil
- 1 egg, slightly whisked
- 1/2 cup bread crumbs, soaked in 1/4 cup milk
- 2 tsp sea salt
- 1 tbsp fresh rosemary, leaves removed from stems and minced extra fine; OR 1 tsp dried rosemary [rub in palms when adding to release the oils]
- 1 tbsp orange zest [omit if the cranberry sauce you are using has orange in it]
- 1 medium shallot, finely minced; divided in half
- 2 cloves garlic, finely minced; divided in half
- 1 1/2 cup of your favorite cranberry sauce
- 1 12 oz bottle Heinz Chili Sauce
- 16 of your favorite slider buns or biscuits
Place ground turkey in a large bowl. Add the egg, bread crumbs, rosemary, salt, half of the shallot, and half of the garlic. Use hands (the best tools in the kitchen!) to blend all ingredients evenly. Form into mound and divide into about 16 sections. I find this helps me form more equally sized patties. Roll in hands and form into 16 meatballs and slightly flatten before setting on a tray.
Place olive oil in a large pot over medium heat. Add “patties,” without crowding too much, and brown all sides. While patties are browning, make the sauce.
In a medium bowl add half of the shallot, half of the garlic, cranberry sauce, and bottle of chili sauce. Mix well.
After patties are browned, pour sauce over them. Stir sauce, scraping fond (the tasty brown bits) from the bottom of the pot, being careful not to break patties. Cover and cook on low boil for 5 minutes. Lightly stir. Replace lid, reduce heat to low, cover, and allow to simmer for approximately 20 minutes or until an interior temperature of 160 degrees F is reached.
Serve immediately or refrigerate overnight. Reserve any extra sauce for drizzling.
I hope you enjoy these Holiday Turkey Cranberry Sliders! Happy holidays and remember to always have fun in the kitchen! Cheers!
Editor’s note: Of course, you don’t have to serve sliders. 86 the bun and serve as cocktails meatballs instead…make them any size you want (adjust cooking time). Be as creative as you want!
Serving suggestion: on wheat bun with spinach leaves and shredded mozzarella
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