Gather all ingredients before starting the recipe.
Shred 1 medium carrot on a mandolin and slice 1 large dill pickle into slices.
Combine 4 tbsp left over cranberry sauce, 3 tbsp ketchup, 2 tbsp Worcestershire sauce, and 1/2 tsp smoked paprika in a microwave safe measuring cup and heat on high for 1 minute. Remove, stir and heat for another minute. Transfer sauce to a medium sized mixing bowl .
Combine 3 cups shredded leftover turkey with cranberry mixture and stir until well coated. Season with kosher salt and black pepper to taste. Microwave in high for 30 seconds.
Slice 4 slider buns in half and spread mayonnaise on slider bun. Top bun each with about a quarter of the turkey mixture.
Top turkey with shredded carrots and a couple of slices of dill pickle.
