Country Captn' Soul Gravy For Noodles(The Post Thanksgiving Feed)

• 1 pound linguine or spaghetti noodles
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme
• 1 1/2 tablespoons garlic cloves, sliced
• 1 1/4 cups yellow onions, medium dice
• 1 cup green pepper, seeds and core removed, medium dice
• 1/2 cup celery, medium dice
• 3 tablespoons Caribbean style curry powder
• 2 bay leaves
• 2 cups thick tomato sauce
• 1 cup turkey or chicken stock plus more as needed
• 1 tablespoon tomato paste
• 1/2 cup raisins
• 1 teaspoon light brown sugar
• 2 cups leftover turkey or chicken, shredded into bit sized pieces
• sea salt and fresh ground pepper
• 1/3 to 1/2 cups crushed salted dry roasted peanuts or butter fried almonds
• cilantro for garnish, optional

1. Place a large pot of heavily salted water over high heat.
2. Place a 12 inch saute pan over medium high heat. Add the butter and swirl it to coat the pan. Add the onions, peppers, celery and bay leaves. Saute them until they start to brown. Add the garlic. Saute for a minute.
3. Season the veggies with salt and pepper. Sprinkle in the curry powder and thyme then cook until fragrant. Add the tomato sauce, paste, stock, brown sugar, turkey and raisins. Bring to a boil and then reduce to a simmer and cook until it starts to thicken.
4. In the large pot of salted water cook the linguine according to the time on the box. When they are done drain them and plate them on a large platter. Top with the gravy and then the crushed peanuts and cilantro. Serve.

linguine, unsalted butter, thyme, garlic, yellow onions, green pepper, celery, caribbean style curry powder, bay leaves, tomato sauce, turkey, tomato paste, raisins, light brown sugar, turkey, salt, peanuts, cilantro

Taken from food52.com/recipes/7838-country-captn-soul-gravy-for-noodles-the-post-thanksgiving-feed (may not work)