Monday

Skillet turkey tetrazzini (recipe in the comments)
Brussel sprouts

Hot tea
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This is an easy version of the more traditional casserole (a mainstay of holiday eating in my house growing up). Using deli turkey makes it much easier to plan for and cooking it in a skillet cuts your prep time. This is excellent comfort food and easy to get on the table on a weeknight. The pimentos are a bright addition, adding color (along with bright green parsley) and flavor. We used bucatini (long thin hollow pasta) instead of spaghetti to good effect. The bucatini is a bit denser than regular spaghetti, offering more bite to the finished product. The recipe calls for cream of mushroom soup, and I like it, despite my mushroom intolerance. This makes M, a mushroom-ophile, happy. Brussel sprouts are a wonderful frozen option (thoughts on eating vegetables in winter). They're packed when they're really young and so are more tender and sweet than most fresh ones. Quickly defrosted in the microwave and then sauteed in a skillet with butter (or bacon grease!), salt, and pepper (you can add a bit of vinegar, if desired) is an un-paralleled treat.

Prep Notes
Difficulty: Easy
Chopping: Turkey, onion, parsley
Time: 30 minutes
Make ahead:

Reaction
J: "Muuuerh gruuffph" ("Very good", said with a mouthful of turkey tetrazzini)
M: "Let's talk turkey."