Roasted Turkey Breast and Stuffing Open-Face Sandwich
Place turkey breasts on racks in sheet pans. Brush generously with Italian dressing. Bake in 300ºF-convection oven 1 hour or until golden brown. Cover loosely with foil; continue baking 1-1/2 hours or until turkey is done (165ºF). Cool. Slice turkey; discard skins if desired.,Mix mayonnaise| lemon and orange zest. Refrigerate until ready to use.,Prepare Cranberry-Almond Chutney; keep warm.,Prepare stuffing as directed on package. Stir in bacon| celery root| parsnips and leeks. Keep warm.,For each serving: Spread bottom half of 1 focaccia square with 1 Tbsp. of the mayonnaise mixture; top with 3-1/2 oz. turkey| 3/4 oz. cheese and 1/2 cup stuffing mixture. Place in half-sheet pan. Bake in 350ºF-convection oven 3 to 5 min. or until cheese is melted and stuffing is heated through; top with 1/4 cup Cranberry-Almond Chutney.
48 servings| 1 open-face sandwich each