Pound each turkey piece to 1/2-inch thickness. Place, skin sides down, on work surface; spread with stuffing mixture to within 1/2 inch of edges. Roll up, starting at one short end of each; tie closed with kitchen string. Place, seam sides down, in 17x11-1/2x3/4-inch pan. Add squash, cut sides up, to pan. Brush turkey and squash with remaining dressing.