Thanksgiving Leftovers: BBQ Turkey Sliders

If you are already looking forward to turkey leftovers, don’t forget these Turkey Sliders!! Their deliciousness will help soften the blow of saying goodbye to turkey day, food, friends and family while helping you feed your family and use up all that turkey!

These Turkey Sliders are light, fresh and comforting all at the same time.  You can serve them as a main dish or appetizer, with turkey or chicken, with light or dark meat, with or without coleslaw, but one thing is for certain – our favorite option for serving these is making them smothered with the intoxicating Chipotle BBQ Cranberry Sauce posted below!

How to make BBQ Turkey Sliders

Ingredients

• 2/3 cup ketchup
• ½ cup apple cider vinegar
• ¼ cup firmly packed light brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic salt
• ½ teaspoon ground black pepper
• 1 (3-pound) Turkey Breast Roast, thawed
• 2 cups tricolor coleslaw mix
• ¼ cup prepared coleslaw dressing
• 16 slider rolls

Directions

1. Stir together ketchup, vinegar, brown sugar, paprika, cumin, garlic salt and pepper in pressure cooker.* *We used an Instant Pot®.
2. Using a pair of scissors, remove outer netting and packaging from turkey. Save gravy packet for another use or discard. Remove inner string netting. Drain juices; pat dry with clean paper towels. Remove skin. Add turkey to cooker, turning to coat with sauce.
3. Secure lid and move pressure release valve to sealing or locked postion. Press Manual. Pressure-cook on high for 35 minutes. When cooking is complete, use natural-release pressure for 15 minutes, then release remaining pressure. Press Cancel. Uncover and remove turkey. Shred turkey and return to cooker. Stir well to coat turkey with sauce. Press Sauté. Cook for 10 minutes.
4. Combine coleslaw mix and coleslaw dressing in medium bowl.
5. Divide turkey mixture among bottom half of rolls. Top with slaw mixture and top half of rolls.
6. Slow Cooker Method: Combine ketchup, vinegar, brown sugar, paprika, cumin, garlic salt and pepper in slow cooker. Add turkey. Cover; cook on HIGH 4 hours or on LOW 8 hours. Proceed with recipe as directed.

How to make Chipotle Cranberry Barbecue Sauce

Ingredients

• 1/2 cup canned whole cranberry sauce
• 1/4 cup ketchup
• 2 tablespoons molasses
• 1 tablespoon cider vinegar
• 1/2 tsp EACH smokd paprika, garlic pwdr, salt
• 1/4 tsp EACH chili pwdr, pepper, onion pwdr
• 1/8-1/4 teaspoon ground chipotle pepper (or more to taste)
• 1/8 teaspoon dried thyme

Directions

1. Whisk all the Sauce ingredients together in a small saucepan.
2. Bring to a gentle simmer for 2-3 minutes until slightly thickened.
3. Mix turkey or chicken with Chipotle Cranberry Sauce and heat through.

Leftover Turkey Recipes | Butterball