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SubscribeTurkey Sliders with Brie, Arugula & Cranberry Chutney*
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. 
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.
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.
Ingredients:
for the cranberry chutney:
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 saltfor the sliders:
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 arugulaDirections:
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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Jennifer Roth via Facebook — November 25, 2012 @ 4:59 pm
Sounds great!
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!
Tina Steadman via Facebook — November 25, 2012 @ 6:13 pm
Sounds so good.
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!
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 
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!
Gerry @ Foodness Gracious — November 26, 2012 @ 1:16 am
Awesome way to use up the turkey! I love brie on my sandwiches too
Bev @ Bev Cooks — November 26, 2012 @ 9:34 am
Yes aaaaaaaand yes.
Cathy @ Noble Pig — November 26, 2012 @ 4:29 pm
Ah, I wish I had more turkey!!!
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!
Joanne — November 26, 2012 @ 9:27 pm
These sound like post-thanksgiving bites of perfection!
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!
Lola @dressupwithlola.com — November 26, 2012 @ 11:21 pm
these look so tasty and so cute! xx
Katrina @ In Katrina's Kitchen — November 27, 2012 @ 6:33 am
These look better than Thanksgiving dinner!
Tina | My Life as a Mrs — November 27, 2012 @ 4:26 pm
LOVING these!!!!
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.
The Novice Chef » Turkey & Cranberry Relish Bread Rolls — December 19, 2012 @ 12:04 am
[...] Cranberry Deli Sub from Publix at least once a week (with extra cranberry relish, please!), I make these little sliders with the carving board turkey a couple of times a week for lunch…and now I also have these [...]