Paleo Turkey Sliders with Tzatziki Sauce
Get ready for the best leftover Thanksgiving turkey recipe. Paleo Turkey Sliders with Tzatziki Sauce is the best slider with amazing flavors from the homemade sauce.
Paleo Turkey Sliders with Tzatziki Sauce is going to become your favorite sandwich. I would eat this every day for lunch if I could! It has a slightly sweet bun, classic turkey flavors, and a refreshing crisp Tzatziki Sauce to tie it all together. And with the homemade Tzatziki Sauce being made Paleo-friendly, it’s okay to add a little extra to each slider.
We all have leftover Thanksgiving turkey, right? Please tell me I’m not the only one! I may have bought about 40 lbs of turkey this season! Starting the end of October when turkeys go on salt, I needed to buy some to try out these new leftover Thanksgiving turkey recipes. Because I had made three whole turkeys prior to Thanksgiving, my family was pretty tired of turkey when the actual Thanksgiving dinner came around! (Dear family, Thanks for being good sports and trying too many turkey recipes!)
Let’s get to making Paleo Turkey Sliders with Tzatziki Sauce. The first thing to do is make the Paleo Plantain Buns. The recipe has already made its debut on my blog because they’re my favorite and pretty fool-proof! Here’s another recipe featuring the buns:
Ten quick minutes and you’ll have the Paleo Plantain Buns in the oven. Next up is making the Tzatziki Sauce. For the Paleo version, I use canned coconut milk instead of the traditional yogurt. All the best spices; dill weed, sea salt, garlic, and of course diced cucumbers. Next, prep the leftover turkey. Shred or cut the turkey to small bite-sized pieces. Serve cold or hot – your choice. Remove the buns from the oven, let them cool for 5-7 minutes, then cut to sandwich style. Add the turkey and a heaping dollop of Tzatziki Sauce. Your sliders are now ready for serving!
- 2 cups turkey, fully cooked and shredded (can serve hot or cold)
- 1 cup canned coconut milk
- 2 tsp dill weed
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/3 cup cucumber, peeled and diced
- 1 ripe plantain
- 1 cup Cassava flour
- 1/3 cup arrowroot powder
- 3 Tbsp avocado oil (or melted coconut oil)
- 1/2 cup canned coconut milk
- 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp sea salt
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
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In a food processor, process the ripe plantain until smooth. Scoop out the plantain into a medium mixing bowl. Add the arrowroot powder, cassava flour, avocado oil, canned coconut milk, baking soda, baking powder, and sea salt. Stir slowly using a large mixing spoon until mixture forms a dough ball. (Will appear sticky, but would easily roll in hands.)
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Scoop dough out using a spoon and place into 8 equal-sized dough balls. Shape into round plump buns. Bake for 20-25 minutes or until light golden brown on the bottoms.
Remove from oven. Let cool for 5-7 minutes. Cut lengthwise making a sandwich bun.
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In a medium mixing bowl combine the canned coconut milk, dill weed, onion powder, and sea salt. Add the diced cucumber and fold together. Place in the fridge to chill.
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On the bottom half of the Paleo Plantain Sandwich Bun, add the shredded turkey (hot or cold) and a heaping spoonful of Tzatziki Sauce. Put the top of the bun on and repeat for all remaining buns. Serve immediately.
Used in this recipe:
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