Food for Thought
Food for Thought: Leftover Thanksgiving Pull-Apart Sliders Recipe
1 1/4 C. Gravy
2 C. (approx. 8 oz.) Shredded Turkey
1 12-pack Pull-Apart Dinner Rolls
2 C. Stuffing
1/2 C. Cranberry Sauce
1 HEAPING C. Mashed Potatoes - warmed
12 slices Provolone Cheese
1 T. Unsalted Butter - melted
1/2 t. (or to taste) Flakey Sea Salt - for sprinkling
1 t. (or to taste) Dehydrated Minced Onions - for sprinkling
Combine the Turkey and Gravy in a a medium saucepan over Medium heat. Cook, stirring occasionally until the Gravy is hot and bubbling... 3 to 5 minutes. Turn off the heat, set aside.
Put a rack in the center of the oven and preheat the broiler.
Split the attached dinner rolls in half, horizontally, keeping them attached. Put the top and bottom halves cut-side up on separate baking sheets w/ sides (pyrex will work better for bottom rolls w/ stuffing) Cover the bottom half of dinner rolls with Stuffing. Broil both top and bottom (w/ stuffing) rolls until toasted — 1 to 3 minutes. Remove from oven and turn off the Broiler but Preheat the over to 400 degrees F.
In the meantime, melt the Butter and add the Flaky Sea Salt and Dehydrated Minced Onions to the melted Butter.
Spread the cut side of the roll tops w/ Cranberry Sauce. Cover the Stuffing (bottom rolls) w/ Mashed Potatoes. Use the back of a small spoon to make 12 wells (1 for each slider) in the potatoes. Spoon the Turkey and Gravy mixture into the wells (it will spill over but this is okay). Cover w overlapping slices of Provolone Cheese. Cover w/ the Cranberry covered Roll Tops.
Stir the Melted Butter Mixture. Brush the tops of the rolls with the Melted Butter Mixture - covering evenly.
Bake until the Bread is toasted and the Cheese is melted. Approximately 10 to 12 minutes.