I saw a concept for these online and after taking a quick look figured I could make the recipe more user friendly. (Lets face it, most people still use measuring cups rather than a scale when cooking in the US!) I also doubled the recipe so it would serve 4 hungry appetites.
I didn’t make a lot of stuffing with Thanksgiving dinner so I made a new batch up tonight, using one of my favorite cheater brands, Fresh Gourmet’s Multi-Grain Stuffing with Cranberries. To which I found out recently that the company has discontinued their stuffing line. Waaahhhhh!!!! They didn’t put corn syrup or MSG in their stuffing mixes (think a healthier version of Stove Top) So if you see their stuffing mixes in your store (in the produce section), be sure to stock up!
Lil’ Turkey Cranberry Sliders
2 cups leftover turkey, diced up
1 cup mashed potatoes (that would be roughly 2 servings worth of instant mashers)
1 tsp paprika
1 tsp poultry seasoning blend
2 tablespoons vegetable oil
8 soft dinner rolls (such as potato)
leftover turkey gravy
leftover cranberry sauce
Stuffing for 4, made fresh or heated
In a large bowl mix the turkey, potatoes and seasonings with your hands. Form into 16 balls, then flatten into a patty.
Heat a large nonstick skillet over medium heat. Add in a tablespoon of vegetable oil and swirl across the pan.
Add in half the patties and cook till golden brown, then flip and cook on the other side till golden.
Repeat with another tablespoon of oil and the remaining patties.
Split the rolls in half. Spread gravy on the top half of of each roll. On the bottom half, spread cranberry sauce nice and thick. Top with 2 patties, then the top half of the roll.
Serve each plate with 2 sliders and a helping of stuffing.