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Turkey Red Currant Sliders

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2 cups diced turkey or chicken
1/2 cup mayonnaise
3/4 cup thinly sliced celery
1/2 teaspoon dried thyme leaves
16 to 20 mini whole wheat rolls, cut in half
1/2 cup red currant jelly

Turkey Red Currant Sliders

Turkey Red Currant Sliders is a delicious little sandwich perfect for game day.

  • Serves 8
  • Easy

About This Recipe

Turkey Red Currant Sliders is a cute little sandwich recipe that is perfect as an appetizer or as part of an appetizer menu. The tart red currant jam is a wonderful accompaniment to the nutty, tender turkey. And celery adds crunch, and the thyme leaves add a lemony touch.

This recipe was intended to use up Thanksgiving leftovers. But it’s so delicious it can and should be made year round. You can substitute cooked chopped chicken for the turkey, of course. Or try flaked salmon. I wouldn’t use ham or tuna because those flavors are too strong.

One of the best things about this recipe is that you can, and should, make the filling ahead of time. Then you assemble the little sandwiches just before serving. They can be assembled up to n hour before you want to eat, but keep them in the fridge during that time.

I prefer to use whole wheat dollar buns for this slider recipe, but you can use white rolls. This filling can also be a delicious dip. Put it in a pretty dish and drop spoonfuls of the red currant jelly over all. Serve with toasted thin slices of French bread, crackers, and even tortilla chips.

How to make the best Turkey Red Currant Sliders

  • Make sure that the turkey pieces are about the same size. The pieces need to be fairly small because the rolls are small.
  • If you’d like, you  can slightly hollow out the little buns to hold more filling. This will help make the sliders easier to eat too, since the filling will nestle into the buns.
  • Don’t slice the buns ahead of time or they will dry out.
  • Make sure that you don’t leave these sliders, or any perishable food, out for more than two hours for food safety reasons.




In a medium bowl, combine the turkey, mayonnaise, celery, and thyme and mix gently. Cover the refrigerate until you are ready to assemble the sliders.


When you are ready to eat, cut the buns in half, hollow them out a bit if desired. Add the turkey filling and top with a bit of the red currant jelly. Add the top of the bun and serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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