Use your leftover turkey (or rotisserie chicken) meat to create these moist and tasty cheesy pesto sliders the next day. The pesto keeps the turkey or rotisserie chicken from drying out making these especially perfect for breast meat.
Leftover turkey isn't exactly a problem in life, but these leftover turkey pesto sliders are definitely an answer to what to do with them.
They work just as well with leftover chicken or roasted duck too.
Of course, you can also just plan to make them for yourself or a party, as a tray of sliders makes for delicious and easy party food too.
If you're using turkey or chicken breasts, this recipe is especially good as the addition of pesto keeps the meat moist while also providing tons of flavor.
If you haven't already, check out my popular smoked turkey recipe and all the rest of my autumn and Thanksgiving recipes in the Thanksgiving section of my blog.
And if you need it, I have an amazing traditional basil pesto recipe as well as a foraged wild ramp pesto recipe.
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Ingredients
- Slider rolls (I prefer sourdough brioche rolls)
- Pesto
- Leftover turkey or chicken
- Mozzarella (or Provolone)
- Butter, melted
- Garlic powder
- Parsley
- Sea salt
See the recipe card for quantities.
Instructions
Cut the buns in half. Brush the bottom with the pesto.
Add the turkey or chicken followed by the cheese.
Cover with the top half. Mix the butter with spices and brush the top of the buns with it. Finish with a sprinkling of salt and then bake in the oven.
Hint: 2 cups of cooked turkey or chicken is good for about 9 slider buns. Scale up this recipe as needed.
Equipment
- Baking sheet
- Parchment paper
- Silicon pastry brush
- Large bowl
- Small bowl
Storage
These leftover slider sandwiches are made to be eaten immediately and they do not store well or freeze well.
You can freeze the ingredients separately though and make up the sliders as you wish.
Leftover turkey and chicken can generally keep in the refrigerator for 3 days or more.
Recommended Recipes
Dry-Brined + Smoked Turkey On The Traeger
Traditional Basil Pesto (Properly Made In the Correct Order)
Wild Ramp Pesto {What Springtime Tastes Like}
Fresh Basil Pesto, Pancetta + Parmigiano Pasta (if you make "too much" pesto)
And my blog has a whole Thanksgiving section that is full of seasonal favorites — recipes, crafts, and DIYs. etc.
Top tip
A tray of these for a party or even post-Thanksgiving brunch or lunch is an easy and delicious way to use up your turkey leftovers without having to cook anything.
Oh and don't waste those turkey bones either — make a delicious bone broth out of them.
📖 Recipe
Ingredients
- 9 Slider rolls
- ½ cup Pesto
- 2 cups turkey or chicken
- 1 cup shredded mozzarella or provolone cheese
- 2 tablespoons unsalted butter
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley optional
- a pinch of sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and then prepare all ingredients (ie. shred turkey or chicken, melt butter, make pesto).
- Line a baking sheet with parchment paper.
- Cut the buns in half and place the bottoms on the parchment-lined baking sheet. Brush the bottoms with the pesto.
- Add the turkey or chicken.
- Then cheese.
- Cover with the top half.
- Mix the melted with garlic powder and dried parsley if using and brush onto the top of the buns.
- Bake in the oven for 15 minutes.
- Serve.
Notes
Nutrition
What's New At the Homestead
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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