1Use a veal pounder or cleaver to briefly pound turkey into fairly even filet. Put turkey breast skin side down in a 2-quart casserole. Cover with plastic wrap, vented.
2Microwave with 350 watts to start cooking, 5 to 7 minutes. Turn breast over. Microwave with 350 watts until thermometer registers 170 degrees, 7 to 9 minutes. Let stand on counter 10 minutes until temperature reaches 180. (Slice and serve if not making the salad. Cube if making the salad.)
3Mix mayonnaise, lemon juice, mustard, chutney, salt and pepper in a medium-sized bowl. Stir in turkey and blend well. Core and chop apple. Stir in apple and grapes. Top with sliced onions.
Does the thought of another plate of reheated Thanksgiving turkey sound awful? In this video recipe, the CHOW Test Kitchen's Christine Gallary shows you how to make a delicious, nontraditional meal of holiday leftovers using our easy Curried Turkey Salad recipe.
For perfectly fried, mozzarella Arancini, dip a rice ball into flour and shake off any excess. Dip floured ball into egg, allowing any excess to drip off. Finish by coating completely in breadcrumbs. Repeat.