Kalkon och kranbärareburgare

👩‍🍳 Gör så här

1. 1
   Melt ½ cup (1 stick) unsalted butter in a small saucepan over medium heat. Add 4 garlic cloves, finely chopped, and cook, stirring often, until fragrant and soft (do not let it brown), about 4 minutes. Spoon half of garlic butter into a small bowl; set aside.
2. 2
   Add 1 small onion, chopped, to the saucepan of garlic butter and cook over medium heat, stirring often, until softened, 6–8 minutes. Add 1 lb. turkey meat, torn or cut into bite-size pieces, and cook until warmed through. Add 6 oz. white American and/or provolone cheese, chopped, a little at a time, stirring until melted before adding more. Season with kosher salt and freshly ground black pepper and set aside; keep warm.
3. 3
   Mix ⅓ cup cranberry sauce and 3 Tbsp. mayonnaise in a small bowl to combine.
4. 4
   Brush reserved garlic butter over one 12-oz package King’s Hawaiian rolls or 12 small soft dinner rolls, split in half and lightly toasted. Assemble sliders with leftover mashed potatoes, reheated (if using) on bottom half of rolls, topped with cheesy turkey, 2 pickled hot cherry peppers, seeded, chopped (if using), and cranberry mayonnaise. Editor’s note: This recipe was first printed in our September 2015 issue as “Cheesegiving.” Head this way for even more ways to use your Thanksgiving holiday leftovers from our friends at Epicurious →