Roasted Turkey Breast and Stuffing Open-Face Sandwich

• 4 each bone-in turkey breasts (each 6 to 7 lb.)
• 2 cups KRAFT Italian Dressing
• 3 cups KRAFT MAYO Real Mayonnaise
• 2 Tbsp. lemon zest
• 2 Tbsp. orange zest Safeway 1 lb For $0.79 thru 02/09
• 1-1/2 gal. STOVE TOP Chicken Flavored Stuffing Mix
• - OSCAR MAYER Bacon, cooked, chopped Rite Aid 2 For $7.00 thru 02/06
• 1 qt. celery root, peeled, chopped and sauteed
• 1 qt. parsnips, peeled, chopped and sauteed
• 1 qt. leeks, chopped, sauteed
• 2-1/4 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
• 24 each onion focaccia bread squares (6 inch), split, toasted
• 1 Full Recipe Cranberry-Almond Chutney

1. Place turkey breasts on racks in sheet pans.
2. Brush generously with Italian dressing.
3. Bake in 300 degrees F-convection oven 1 hour or until golden brown.
4. Cover loosely with foil; continue baking 1-1/2 hours or until turkey is done (165 degrees F).
5. Cool.
6. Slice turkey; discard skins if desired.
7. Mix mayonnaise, lemon and orange zest.
8. Refrigerate until ready to use.
9. Prepare Cranberry-Almond Chutney; keep warm.
10. Prepare stuffing as directed on package.
11. Stir in bacon, celery root, parsnips and leeks.
12. Keep warm.
13. For each serving: Spread bottom half of 1 focaccia square with 1 Tbsp.
14. of the mayonnaise mixture; top with 3-1/2 oz.
15. turkey, 3/4 oz.
16. cheese and 1/2 cup stuffing mixture.
17. Place in half-sheet pan.
18. Bake in 350 degrees F-convection oven 3 to 5 min.
19. or until cheese is melted and stuffing is heated through; top with 1/4 cup Cranberry-Almond Chutney.

italian dressing, mayo, lemon zest, orange zest, stove, bacon, celery root, parsnips, leeks, chedasharp, onion

Taken from www.kraftrecipes.com/recipes/roasted-turkey-breast-stuffing-open-face-sandwich-112139.aspx (may not work)