Turkey Sliders with Brie, Arugula & Cranberry Chutney*

Turkey Sliders with Brie, Arugula & Cranberry Chutney (recipe via www.thenovicechefblog.com)

Jorge and I have been eating Turkey every day since Wednesday. At some point I think we might actually start growing some tail feathers. We started Thanksgiving early with his family on Wednesday and then on Thursday I made a 25lb bird for 5 people. That’s right, my mother wanted to make sure we had enough Turkey leftovers until Christmas. ūüėČ

I have already made my all time favorite Thanksgiving leftovers, Turkey Cups (ignore the photos, but if you have half a brain you will make the awesomeness that is Turkey Cups). But considering we still had about a weeks worth of turkey left, I needed to find another way to fancy up some leftover turkey.

Turkey Sliders with Brie, Arugula & Cranberry Chutney (recipe via www.thenovicechefblog.com)

Luckily, in my freezer I had some of the new Alexia Sweet Potato Rolls and a whole bag of fresh cranberries. Turkey Sliders were destined to be! After a little googling, I found an awesome recipe from Foodie Bride and changed it up to fit my tastes and what I already had in my kitchen. The Cranberry Chutney is too die for…and I love that it’s more savory than sweet. Then with a few slices of brie and a handful of arugula, you have yourself one hell of a tasty leftover turkey sandwich!


Turkey Sliders with Brie, Arugula and Cranberry Chutney on Sweet Potato Rolls!

Yield: 12 Turkey Sliders

recipe note: I used a large sauté pan to make my chutney because it cooks faster. However, feel free to switch it up to a large sauce pan, just expect it to take a little longer.


  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 12 oz bag of cranberries
  • 15 dried apricot rounds, chopped
  • 1 cup water
  • Zest and Juice of 1 orange
  • Juice of 1 lemon
  • 1 tsp worcestershire
  • 1/4 cup packed light brown sugar
  • Pinch of salt


  • 1 bag Alexia Sweet Potato Rolls, baked
  • sliced turkey
  • 24 small slices of brie (from about 1 wedge of brie)
  • Cranberry-apricot chutney
  • Handful of arugula


for the cranberry chutney:

In a large saute pan over medium-high heat, heat olive oil. Add onion, cooking for 3 minute for until wilted. Add garlic, cooking for 30 seconds.

Add the remanding ingredients, and stir to combine. Bring to a low boil and cover with lid. Cook for 10 minutes, stirring occasionally, until cranberries have softened.

Remove lid and cook for 8-10 minutes, stirring occasionally, or until almost all the liquid has cooked away. Remove from heat and let cool.

Use immediately in turkey sliders, or store up to 2 weeks in a glass container in the fridge.

for the turkey sliders:

Slice Alexia Sweet Potato Rolls in half. Assemble sliders with a healthy smear of cranberry chutney, 2 slices of brie cheese, turkey and arugula. Serve immediately.

inspired by Foodie Bride 


Disclaimer: I’m happy to be a part of the blogger Tastemaker group with Alexia foods. I love their products and love getting to share fun ways to use them! All opinions expressed are my own. 

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24 Responses to “Turkey Sliders with Brie, Arugula & Cranberry Chutney”

  1. 1

    Jennifer Roth via Facebook — November 25, 2012 @ 4:59 pm

    Sounds great!

  2. 2

    Cassie | Bake Your Day — November 25, 2012 @ 6:04 pm

    These photos are stunning. The brie, arugula and cranberry combination is heavenly. I love these!

  3. 3

    Tina Steadman via Facebook — November 25, 2012 @ 6:13 pm

    Sounds so good.

  4. 4

    Maggie @ A Bitchin' Kitchen — November 25, 2012 @ 7:21 pm

    I’ve been seeing Thanksgiving leftover recipes for a few days now, and this is by far my favorite! I need to find some of those sweet potato rolls!

  5. 5

    Paula — November 25, 2012 @ 8:31 pm

    I love your mother! Woman after my own turkey loving heart :) Love these sliders too…white meat only please and thank-you. Hope you had a wonderful Thanksgiving :)

  6. 6

    Courtney @ The Granola Chronicles — November 25, 2012 @ 10:28 pm

    Yum! These sliders are exactly why Thanksgiving needs to happen more than once a year…we need these leftovers more than once!

  7. 7

    Gerry @ Foodness Gracious — November 26, 2012 @ 1:16 am

    Awesome way to use up the turkey! I love brie on my sandwiches too :)

  8. 8

    Bev @ Bev Cooks — November 26, 2012 @ 9:34 am

    Yes aaaaaaaand yes.

  9. 9

    Cathy @ Noble Pig — November 26, 2012 @ 4:29 pm

    Ah, I wish I had more turkey!!!

  10. 10

    roz — November 26, 2012 @ 8:24 pm

    Superb turkey and cran sammies! Love the idea of sliders! The brie is an excellent addition! Love your blog and glad to have found you to follow along!

  11. 11

    Joanne — November 26, 2012 @ 9:27 pm

    These sound like post-thanksgiving bites of perfection!

  12. 12

    Megan {Country Cleaver} — November 26, 2012 @ 10:07 pm

    So many leftover sammich ideas – thank goodness! I have so much leftover I was afraid I’d run out of ideas before I ran out of turkey!

  13. 13

    Lola @dressupwithlola.com — November 26, 2012 @ 11:21 pm

    these look so tasty and so cute! xx

  14. 14

    Katrina @ In Katrina's Kitchen — November 27, 2012 @ 6:33 am

    These look better than Thanksgiving dinner!

  15. 15

    Tina | My Life as a Mrs — November 27, 2012 @ 4:26 pm

    LOVING these!!!!

  16. 16

    Ashley @ Kitchen Meets Girl — November 27, 2012 @ 8:09 pm

    Oh my, I love this combination. Love brie, love arugula, love cranberries, and yes, I even love turkey after multiple days of eating it. :-)

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