Thanksgiving Turkey Sliders with Stuffing Biscuits

Let’s be honest: the only thing better than a Thanksgiving plate is a Thanksgiving slider.

You know the post-feast struggle — turkey goes cold, stuffing gets soggy, and cranberry sauce just sits there, lonely. But what if you could take every single perfect bite of the big meal and cram it into one handheld, crispy-yet-tender, salty-sweet package? That’s not a dream. That’s a 🦃 Thanksgiving Turkey Slider with Stuffing Biscuit. We’re talking juicy turkey patties (seasoned exactly like Mom’s stuffing), topped with a schmear of mayo and a tangy cranberry kiss, all sandwiched between fluffy, buttermilk biscuits that taste like the holiday broke into a bakery. One bite, and you’ll forgive the extra button on your jeans.

Why You’ll Love This Recipe

• It’s Thanksgiving on a bun. No separate sides. No carving. Just perfect stuffing, turkey, and cranberry in one bite.
• Beginner-proof, holiday-level flavor. You don’t need a chef’s hat. A food processor and muffin pan do all the hard work.
• Make-ahead miracle. Bake the biscuits and patties a day early. Assemble in 5 minutes before guests arrive.
• Kid-friendly & party-ready. Sliders disappear faster than drumsticks. Great for game days, Friendsgiving, or “I need a nap” leftovers.

Ingredients

• 2 medium stalks celery, cut into chunks
• 1 medium carrot, cut into chunks
• 1 medium onion, cut into chunks
• 1 Tbsp fresh thyme leaves
• 5 large sage leaves, torn
• 1 Tbsp extra-virgin olive oil
• 2½ cups all-purpose flour
• 1 Tbsp sugar
• 1 Tbsp baking powder
• ½ tsp baking soda
• 4 Tbsp cold butter, cut into small pieces
• 1¼ cups buttermilk
• 1½ lb ground turkey (93% lean)
• ½ cup mayonnaise
• ¼ cup cranberry preserves or sauce

How to Make Thanksgiving Turkey Sliders with Stuffing Biscuits

1. Make the veggie stuffing base. In a food processor, pulse celery, carrot, onion, thyme, and sage until finely chopped. Heat oil in a large skillet over medium heat. Add chopped veggies plus ¼ tsp each salt and pepper. Cook, stirring now and then, for about 15 minutes until tender. Transfer to a bowl and let cool completely.
2. Bake the stuffing biscuits. Preheat oven to 450°F. Spray two 12-cup muffin pans with nonstick spray. Line a large baking sheet with parchment. In a clean food processor bowl, pulse flour, sugar, baking powder, baking soda, and ¾ tsp salt. Add cold butter and pulse until it looks like coarse crumbs. Pour mixture into a large bowl. Stir in buttermilk and about one-third of the cooled veggie mixture until just combined. Divide among the muffin cups (roughly 3 Tbsp each). Bake 15 minutes until golden. Transfer biscuits to a wire rack to cool slightly.
3. Cook the turkey patties. In a medium bowl, combine ground turkey, the rest of the cooked veggie mixture, and ¼ tsp salt. Mix gently until just combined. Shape into 24 small patties (about 2 inches wide) and place on the prepared baking sheet. Bake 15 minutes until fully cooked (165°F internal temp).
4. Assemble the sliders. Once biscuits are cool enough to handle, slice each in half. Place a turkey patty on the bottom half, then add a small dollop of mayo and a little cranberry preserves. Top with the other biscuit half. Serve warm.

Serve ‘Em Up: 3 Ways to Present These Sliders

Classic Platter: Arrange on a wooden board with extra cranberry sauce for dipping and a bowl of sweet potato fries. Perfect for a casual Thanksgiving weeknight.

Slider Bar Party: Let guests stack their own! Set out biscuits, patties, mayo, cranberry sauce, and greens like arugula. Everyone builds their perfect bite.

Game Day Mini Burgers: Wrap each slider in a small parchment square and place in a basket. No mess, maximum crunch. Serve with pickle spears and ranch dressing.

How to Store & How Long It Lasts

Refrigerator: Store baked biscuits and cooked turkey patties separately in airtight containers. They’ll stay fresh for 3–4 days. Assemble just before serving to keep biscuits crisp.

Freezer: Freeze biscuits and patties (separately) for up to 3 months. Thaw overnight in the fridge, then reheat patties in a skillet and biscuits in the oven at 350°F for 5 minutes. Never microwave the biscuits – they get sad.

Pro tip: Assemble sliders with cold cranberry sauce but never with mayo if storing. Add mayo fresh before eating.

FAQs – Everything You Need to Know

1. Can I use ground chicken instead of turkey? Absolutely. Ground chicken (93% lean) works exactly the same way. Just cook to 165°F.
2. My veggie stuffing base is still hot – can I use it? No! It must be completely cooled before mixing into the biscuit dough and turkey, or it will melt the butter and make patties fall apart.
3. Can I make these gluten-free? Yes! Use a 1:1 gluten-free all-purpose flour blend. For the biscuits, make sure the blend contains xanthan gum.
4. Do I really need a food processor? It’s the fastest way, but you can finely hand-chop the veggies and use a pastry cutter for the butter. Expect 10 extra minutes.
5. Can I make the biscuits ahead of time? Yes! Bake them a day early and store in a ziplock bag at room temp. Reheat in a 350°F oven for 3–4 minutes.
6. What if I don’t have buttermilk? Make sour milk: 1¼ cups whole milk + 1 Tbsp lemon juice or white vinegar. Let sit 5 minutes.
7. How do I keep the sliders from getting soggy? Assemble right before serving. If prepping, keep biscuits, patties, and condiments separate until the last minute.
8. Can I add cheese? Oh yes. A slice of sharp cheddar or provolone melted on the patty in the last 2 minutes of baking is magical.
9. Are these sliders keto or low-carb friendly? Not as written (27g total carbs per slider). For low-carb, use lettuce wraps instead of biscuits and omit cranberry sauce.
10. Can I double the recipe? Yes! Double all ingredients. Use two baking sheets for patties and bake biscuits in batches. Great for parties.