Turkey Cranberry Sliders

  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 5m
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  • 1/2 cup panko breadcrumbs
  • 2 tablespoons milk
  • 1 pound ground turkey (85 percent lean)
  • 2 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1 large pinch cayenne
  • Kosher salt and freshly ground black pepper
  • Olive oil, for the pan
  • 2/3 cup canned whole berry cranberry sauce
  • 8 mini potato rolls or slider buns, split
  • About 2 cups arugula


Step 1

Preheat the oven to 450 degrees F.

Step 2

Put the breadcrumbs in a large bowl and drizzle the milk over the top; stir and let soak for 5 minutes. Add the ground turkey, parsley, ground ginger, garlic powder, cayenne, 1 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture into 8 portions, roll into balls and pat into patties.

Step 3

Arrange the patties in a lightly oiled 9-by-13-inch baking dish. Bake for 5 minutes.

Step 4

Meanwhile, gently warm the cranberry sauce with a few tablespoons of water to loosen.

Step 5

Spoon half of the warm sauce on top of the patties. Return the cranberry sauce to a simmer and remove from the heat. Return the patties to the oven and continue baking until browned, glazed and cooked through, about 20 minutes more.

Step 6

Flip the patties and brush them with more sauce while still hot. Let cool slightly, about 5 minutes.

Step 7

Spoon the remaining cranberry sauce onto the bottom halves of the rolls. Top each roll with a patty and some arugula. Serve warm.

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