FOR THE STUFFING

• 70 g whole-berry cranberry sauce

• 1/4 tsp dried oregano

• 1/4 tsp black pepper or to taste

• Pinch of salt or to taste

FOR THE SLIDERS

• 120 g of cranberry Sauce

• 4 oz turkey patty (pre-cooked) or shredded Turkey

• 1 Pepperidge Potato Slider Bun (or similar slider bun brand)

• 1 slice (21 g) provolone cheese

• Optional: sauerkraut or pickle

 

Directions:

1. Mix cranberry sauce, and herbs in a bowl.

2. Heat a non-stick fry pan on low and place the buns face down to toast them or use a toaster oven. Leave for about 60 to 90 seconds until the buns start to brown around the edges.

3. Place turkey on a microwave-safe plate or in the air fryer. Add a slice of provolone cheese to the top. Microwave for 1 minute.

4. Move slider buns to a serving board or plate and turn off the stove/toaster. Prepare slider buns face up and spread 30 grams of the stuffing mix on to the bottom half of each bun.

5. Remove the turkey from the microwave or air fryer and cut into four small pieces. The cheese should be melted on top. Place on top of the stuffing mix.

OPTIONAL STEP:Top with a small amount of sauerkraut or a pickle for crunch and a savory contrast against the sweetness of the stuffing and slider bun.