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.