Roasted Turkey Breast and Stuffing Open-Face Sandwich

Roasted Turkey Breast and Stuffing Open-Face Sandwich
48 servings, 1 open-face sandwich each


Ingredients Weights Measures
bone-in turkey breasts (each 6 to 7 lb.) - -
KRAFT Italian Dressing - -
KRAFT MAYO Real Mayonnaise - -
lemon zest - -
orange zest - -
STOVE TOP Chicken Flavored Stuffing Mix - -
OSCAR MAYER Bacon, cooked, chopped - -
celery root, peeled, chopped and sauteed - -
parsnips, peeled, chopped and sauteed - -
leeks, chopped, sauteed - -
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred - -
onion focaccia bread squares (6 inch), split, toasted - -
Cranberry-Almond Chutney - -


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.

Kraft Kitchens Tips

Make Ahead
Turkey can be roasted and refrigerated up to 2 days before using to assemble sandwich as directed. Heat an additional 1 to 2 min. before serving or until turkey is heated through.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
Nutritional Information

Nutrition Information

Total fat
 53 g
Saturated fat
 16 g
 195 mg
 1830 mg
 72 g
Dietary fiber
 4 g
 26 g
 59 g
Vitamin A
 25 %DV
Vitamin C
 10 %DV
 20 %DV
 25 %DV