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1
For the sauce: Whisk together the vinegar, mustard, oil, celery, apples, salt and pepper in a large bowl.
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2
Set aside while you make the sliders.
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3
For the sliders: Heat the oil in a medium saucepan over medium-high heat.
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4
Add the shallots and cook until softened, about 5 minutes.
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5
Add the garlic and cook until fragrant, about 30 seconds.
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6
Stir in the cranberry sauce, ketchup, vinegar, Dijon, Worcestershire, salt and pepper.
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7
Bring to a boil, then reduce the heat to low and simmer until the sauce has thickened, about 5 minutes.
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8
Turn off the heat and carefully pour the sauce into a food processor or blender and process until smooth.
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9
Place the turkey into a large bowl and pour the sauce over the turkey, stirring to coat evenly with the sauce.
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10
To serve, spoon a 1/4 cup of the turkey onto the bottom half of the rolls, garnish with 2 tablespoons of the slaw and top with the top half of the roll.
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11
Combine the cranberries, maple syrup cinnamon, orange zest and orange juice in a medium saucepan.
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12
Bring the mixture to a boil.
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13
Lower the heat and simmer for 10 minutes, stirring occasionally with a wooden spoon.
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14
Turn the burner off.
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15
Using the back of your spoon, lightly mash the cranberries to desired consistency.
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16
Chill until ready to serve.
