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Roasted Turkey Breast and Stuffing Open-Face Sandwich

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

Ingredients

Ingredients Weights Measures
bone-in turkey breasts (each 6 to 7 lb.) 24 to 28 lb. 4 each
KRAFT Italian Dressing 1 lb. 2 cups
KRAFT MAYO Real Mayonnaise 1 lb. + 8 oz. 3 cups
lemon zest - 2 Tbsp.
orange zest - 2 Tbsp.
STOVE TOP Chicken Flavored Stuffing Mix 3 lb. + 12 oz. 1-1/2 gal.
OSCAR MAYER Bacon, cooked, chopped 2 lb. -
celery root, peeled, chopped and sauteed 1 lb. + 2 oz. 1 qt.
parsnips, peeled, chopped and sauteed 1 lb. 1 qt.
leeks, chopped, sauteed 12 oz. 1 qt.
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred 2 lb. + 4 oz. 2-1/4 qt.
onion focaccia bread squares (6 inch), split, toasted - 24 each
Cranberry-Almond Chutney - 1 Full Recipe

Directions

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.
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Nutritional Information

Nutrition Information

Calories
 1010
Total fat
 53 g
Saturated fat
 16 g
Cholesterol
 195 mg
Sodium
 1830 mg
Carbohydrate
 72 g
Dietary fiber
 4 g
Sugars
 26 g
Protein
 59 g
Vitamin A
 25 %DV
Vitamin C
 10 %DV
Calcium
 20 %DV
Iron
 25 %DV