By: Robin Kurss

I hope that you all had a delicious Thanksgiving! For many, the leftovers are the best part, and my family is no exception. When the kids were little, they loved to make these little sandwiches filled to the brim with everything that we ate the night before. You can make them your own by using anything you’ve got hanging around in your fridge.

INGREDIENTS:
• 1 1/4 cups leftover gravy
• 2 cups shredded leftover turkey 
• One 12-pack pull-apart dinner rolls
• 2 cups leftover stuffing
• 1/2 cup leftover cranberry sauce
• 1 heaping cup leftover mashed potatoes, warmed

DIRECTIONS:

1. Combine the gravy and turkey in a medium saucepan and set over medium heat. Cook, stirring occasionally, until the gravy is hot and bubbling, 3 to 5 minutes. Turn off the heat, cover and set aside.
2. 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 a baking sheet. Cover the bottom half with the stuffing. Broil until toasted, 1 to 3 minutes. 
3. Preheat the oven to 400 degrees F. 
4. Spread the cut side of the roll tops with cranberry sauce. Cover the stuffing with mashed potatoes, then use the back of a small spoon to make 12 wells (1 for each slider) in the potatoes. Spoon the turkey and gravy into the wells (it will spill over the wells but this is okay). Cover with the roll tops. Bake until the bread is toasted.