Thanksgiving leftovers seem to be the gift that keeps on giving.  From soups to sandwiches and everything in between, it’s easy to lose your love of the bird after a day or two.  If you’re stuck in a rut, check out these turkey salad sliders for a delicious spin on that boring turkey sandwich. Or you can easily substitute left over roast chicken for this recipe. Pair with your favorite Pinot Noir for a perfect meal! The vibrant red berry fruit profile and tart cranberry aromas in Pinot makes it a great complement to the cranberry sauce. Since chicken and turkey breast are both leaner cuts of meat, it goes well with a wine with low to moderate tannins like a Pinot Noir.

Recipe: Turkey Salad Sliders


12 dinner rolls (White House or King’s Hawaiian)
3 cups shredded turkey
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
4 ounces blue cheese (stilton, gorgonzola or roquefort)
1/2 teaspoon pepper
1 teaspoon salt (more to taste if desired)
1 teaspoon celery seed
1 tablespoon Herbs de Provence
2 stalks celery (fine dice)
1 small shallot (fine dice)
1 pear or apple (small dice)
1/2 cup walnuts or pecan (course chop)
1 cup cranberry sauce (spread on top of dinner roll)
Butter (to baste dinner roll)


Split dinner rolls and baste each side with a little melted butter, grill on a griddle to golden brown. Set aside.

In a large bowl, mix mayo, sour cream, vinegar, mustard, blue cheese and seasonings and mix until all ingredients are combined. Add turkey, celery, shallot, pear/apple and walnuts and gently fold all ingredients together.

Add turkey salad mixture to bottom of dinner roll and top with a generous spoonful of cranberry sauce. Add a little arugula for a touch of green. Enjoy!


Pair with a glass of Sparkling Rose, Pinot Noir, Pinot Meunier or Riesling. Check out my top 10 under $30 Thanksgiving wines for some additional inspiration on wine pairings for your holiday leftovers.