Turkey Sliders with Brie and Cranberry Chutney

If you prepare the cranberry chutney ahead of time, these sliders will literally take you ten minutes to prepare.

And about five seconds to devour.

Because, really, this is Thanksgiving in a bite-size portion, delivered in my own personal kryptonite- Hawaiian bread. 

These sliders make perfect portions for children on Thanksgiving Day 

or as a simple, no-fuss entree for your holiday get together

or a perfect way to use your leftover turkey!

Oh, and the Brie. Brie is a beautiful thing. 

What You'll Need: 

for the sliders

1 pkg Hawaiian bread 

12 slices turkey (I used the deli meat kind, but I'm sure leftover roast turkey would be divine!)

1 round brie

cranberry chutney

cooking spray 

for the cranberry chutney:

1 Tbsp olive oil

1/3 cup chopped yellow onion
1 clove garlic, minced
3/4 cup orange juice
5 Tbsp sugar (plus more to taste)
Pinch of ground ginger

2 tsp crushed red pepper
12 oz bag of cranberries
1 cup water
Pinch of salt

What To Do:

To prepare chutney, saute onions in olive oil over medium heat until softened. Add garlic and cook one more minute. Add the remaining ingredients to the pan, stir well, and bring to a boil. Simmer for ten minutes covered, or until cranberries are softened. Simmer another ten minutes, uncovered. Adjust sugar to your desired sweetness. Transfer to a jar to cool and refrigerate for up to two weeks. 

For sliders, open each sweet roll sandwich style. Spread on a generous amount of Brie. Fold over one slice of turkey for each slider. Top the turkey with cranberry chutney. Arrange sliders on a baking sheet and toast in the oven at 350 for five minutes or until the bread is just toasted and the Brie is nice and melty.

Enjoy!

Adapted from Confections of a Foodie Bride

Thanksgiving Cocktail Party Menu

Set Up

Appetizer- Creamy Butternut Squash and Pumpkin Soup

Entree- Turkey Sliders with Brie and Cranberry Chutney