added thanksgiving recipes

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diff --git a/recipes/sourdough.txt b/recipes/sourdough.txt
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+Gluten Free Sourdough Bread
+
+Ingredients
+ 
+390 grams gluten free bread flour blend see below
+60 grams gluten free sourdough starter
+5 grams whole psyllium husks
+6 grams (1 tsp) kosher salt
+10 grams (2 tsp) heat-activated baking powder
+340 ml water
+26 grams olive oil
+21 grams honey
+
+Instructions
+ 
+When ready to feed your starter, remove it from the fridge and feed it with 30-50g of a whole grain flour of choice (see notes*) and 30-50g of water. Stir and cover tightly. Leave on the counter until nearly doubled in size.
+
+Make the Dough
+
+In the bowl of a stand mixer, add the water, olive oil, honey, gf bread flour blend, psyllium husks, baking powder (if using), salt, and active starter. Knead using the dough hook for 5 minutes on medium high. Alternatively, the dough can be mixed in a large bowl using a Danish dough whisk or similar, but you will need to mix very vigorously to get the proper texture.
+
+Cover the dough and allow it to rise in a warm, draft-free area until puffed, but not doubled in size, about 3-4 hours (sourdough always takes longer to rise). Place the puffed dough in the refrigerator overnight.
+
+The next day, remove the dough from the fridge and turn it out onto a surface well-floured with extra gf bread flour blend. If using baking soda, add ¼-½ teaspoon to top of dough and begin kneading dough until smooth. (Don't be afraid to add enough flour to shape the dough into a smooth shape).
+
+Form into a round and turn over into a floured banneton basket or in a floured tea towel-lined bowl. Cover and allow it to rise until dough reaches the top of the banneton or bowl, anywhere from 2-6 hours (this time varies because of temperature differences, humidity, etc).
+
+Towards the end of the rising time, place a Dutch oven with lid (or baking steel or stone and shallow pan) into the oven and preheat it to 500° F for 30 minutes.
+When the dough has finished rising, carefully flip it out onto a sheet of parchment paper and slash (score) it with a lame or sharp serrated knife. Open the oven door, carefully place the loaf in the Dutch oven, parchment and all, and replace the lid. Alternatively, slide the loaf, parchment and all, onto a baking steel or stone and pour one cup of hot water into the shallow pan. Immediately close the oven door and drop the temperature to 450° F. Bake the bread for 40 minutes. If using a Dutch oven, remove the cover and continue to bake for another 20 minutes. If using a baking steel or stone, bake the bread for the full 60 minutes.
+
+Remove the bread from the oven and allow to cool before slicing.
+
+Notes
+
+*Whole grain gluten free flour options include brown rice flour, millet flour, sorghum flour, buckwheat flour, and teff flour to name a few.  
+**See the sourdough starter recipe post for more details about how to work with the starter and get it going.  Ripe starter is starter that's been fed within the past 12 hours.   
+***Make sure to fully incorporate the baking soda into the dough as if it's not fully mixed in, it will cause brown streaks throughout your bread.  It will still be edible, but doesn't look very appetizing.  
diff --git a/recipes/thanksgiving-butterflied-turkey.txt b/recipes/thanksgiving-butterflied-turkey.txt
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+https://www.seriouseats.com/butterfiled-roast-turkey-with-gravy-recipe
+Ingredients 
+
+1 turkey
+
+
+Adjust oven rack to middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter 2/3rds of onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.
+
+Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Season liberally on all surfaces with salt and black pepper. (If using a brined, salted, or Kosher turkey, omit salting step; see note.) Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.
+
+Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F (66°C), and the thighs register at least 165°F (74°C), about 80 minutes.
diff --git a/recipes/thanksgiving-cornbread-dressing.txt b/recipes/thanksgiving-cornbread-dressing.txt
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+Cornbread Dressing (Stuffing) With Sausage & Sage Recipe
+https://www.seriouseats.com/cornbread-stuffing-sausage-sage-recipe
+
+Ingredients
+1 recipe Southern-style unsweetened cornbread (about 2 1/2 pounds), cut into 3/4-inch dice
+1 stick unsalted butter (4 ounces; 113g), plus more for greasing dish
+1 1/2 pounds (680g) sage sausage, removed from casing
+1 large onion, diced (300g; about 2 cups)
+4 large ribs celery, diced (400g; about 2 cups)
+2 medium cloves garlic (10g), minced
+1/4 cup minced (11g) fresh sage leaves
+3 cups (710ml) chicken stock, homemade or store-bought low-sodium, divided
+1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
+1/2 teaspoon ground black pepper
+4 large eggs (2 ounces; 57g each)
+1/4 cup (8g) minced flat-leaf parsley leaves and tender stems, divided
+
+Directions
+Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 425°F (220°C). Spread cornbread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until lightly toasted, about 10 minutes. Remove from oven and allow to cool, about 15 minutes.
+
+While bread is cooling: In a large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing butter to brown. Add sausage and, using a stiff whisk or potato masher, break sausage into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add 1 cup of chicken stock, salt, and freshly ground black pepper.
+
+In a medium bowl, whisk remaining 2 cups chicken stock, eggs, and 3 tablespoons of parsley until homogenous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add cornbread cubes and fold gently until evenly mixed. Transfer dressing to a buttered 9- by 13-inch rectangular baking dish or 10- by 14-inch oval dish. 
+
+When ready to bake, adjust oven rack to center position and preheat oven to 375°F (190°C). Uncover dressing and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish and dressing is crisped on top, about 45 minutes. Remove from oven, let cool for 15 minutes, sprinkle with remaining 1 tablespoon of parsley, and serve.
diff --git a/recipes/thanksgiving-cranberry.txt b/recipes/thanksgiving-cranberry.txt
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+The World's Easiest Thanksgiving Cranberry Sauce Recipe
+
+https://www.seriouseats.com/the-food-lab-thanksgiving-special-the-worlds-easiest-cranberry-sauce
+
+Ingredients
+
+One 12-ounce (340g) bag fresh or frozen cranberries
+1 cup sugar (7 ounces; 198g)
+1/2 cup (118g) water
+2 strips zest and 2 tablespoons (30ml) juice from 1 orange (optional)
+1 cinnamon stick (optional)
+Pinch kosher salt
+
+Directions
+
+Combine all ingredients in a 3-quart saucier or saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until berries start to pop. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency, about 10 minutes total. Remove from heat and allow to cool about 30 minutes. Stir in water in 1-tablespoon increments to adjust to desired consistency. Cranberry sauce can be served immediately or stored in the refrigerator for several months.
diff --git a/recipes/thanksgiving-gravy.txt b/recipes/thanksgiving-gravy.txt
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+How To Make Giblet Gravy
+
+Fry or roast giblets and neck (and back if butterflying turkey). Fried in fat is the best.
+
+Then simmer giblets with some broth, celery, onion, carrot, and seasonings. cook for 1 hour. Strain the giblets over a bowl, reserving the broth. Pour it back in the sauce pan. Chop the giblets, and remove as much meat as possible from the neck. 
+
+Combine butter and drippings in saucepan, add flour, make roux and season. add one teaspoon soy.
+
+Start gravy: Transfer about 4 tablespoons of pan drippings from the roasting pan into a separate saucepan. If you don't have enough, add butter to get to 4 tablespoons.
+Cook gravy: When the gravy's thickness nears the right consistency for you, add the giblets, eggs, and salt and pepper to the gravy, and stir.
diff --git a/recipes/thanksgiving-green-beans.txt b/recipes/thanksgiving-green-beans.txt
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+The Ultimate Homemade Green Bean Casserole Recipe
+https://www.seriouseats.com/homemade-green-bean-casserole-recipe
+
+Ingredients
+
+1 pound (450g) shallots, peeled and sliced 1/8 inch thick on a mandoline
+2 cups (480ml) canola oil
+Kosher salt
+1 1/2 pounds (675g) white button mushrooms, rinsed and spun dry in a salad spinner
+2 teaspoons (10ml) soy sauce
+2 teaspoons (10ml) lemon juice from 1 lemon
+2 cups (480ml) low-sodium store-bought or homemade chicken stock
+1 1/2 cups (360ml) heavy cream
+2 tablespoons (30g) butter
+2 cloves garlic, finely minced or grated on a Microplane grater
+1/4 cup (30g) flour
+Freshly ground black pepper
+2 pounds (900g) green beans, ends trimmed, cut into 2-inch segments
+
+Directions
+
+Combine shallots and oil in a wok or medium nonstick saucepan. Shallots should barely stick out above level of oil. Place over high heat and cook, stirring frequently, until shallots are completely soft, about 12 minutes.
+
+Meanwhile, line a rimmed baking sheet with 6 layers of paper towels. Continue to cook shallots, stirring constantly, until shallots are light golden brown, about 8 minutes.
+
+Overhead view of shallots cooking
+Serious Eats / Robby Lozano
+Immediately strain through a fine-mesh strainer set in a heat-proof bowl or saucepan. Set shallot oil aside. You should have about 2 cups of fried shallots.
+
+Overhead view of fried shallots
+Serious Eats / Robby Lozano
+Transfer fried shallots to paper towels. Lift up one end of top paper towel and roll shallots off onto second. Blot with first towel to absorb excess oil. Repeat 4 more times, transferring shallots from one paper towel to the next, until only one paper towel remains. Season well with salt.
+
+Allow shallots to cool completely, about 45 minutes. Once they've cooled, transfer to a sealed airtight container. Shallots can be made up to 1 month in advance.
+
+Smash mushrooms under the bottom of a large skillet until broken into 1/4- to 1/2-inch pieces. Roughly chop into pieces approximately 1/8 to 1/4 inch in size. Set aside.
+
+Overhead view of chopping mushrooms
+Serious Eats / Robby Lozano
+Combine soy sauce, lemon juice, chicken stock, and heavy cream in a 1-quart liquid measuring cup or medium bowl.
+
+Add 2 tablespoons (30ml) reserved shallot oil (save remainder in an airtight container for another use) and butter to a 12-inch nonstick skillet. Heat over high heat until butter is melted and foaming subsides. Add mushrooms to skillet and cook, stirring occasionally, until liquid is evaporated and mushrooms begin to sizzle, 6 to 10 minutes.
+
+Overhead view of mushrooms cooking
+Serious Eats / Robby Lozano
+Reduce heat to medium-high. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until light golden blond, 1 to 2 minutes. Whisking constantly, add stock and cream mixture.
+
+Overhead of adding dairy mixture
+Serious Eats / Robby Lozano
+Bring to a boil, reduce to a simmer, and cook until mixture achieves a texture between pancake batter and heavy cream, about 5 minutes. Season to taste with salt and pepper.
+
+Overhead of adding pepper to pot
+Serious Eats / Robby Lozano
+Adjust oven rack to lower-middle position and preheat oven to 350°F (180°C). Bring 1 gallon (3.8L) water and 1/4 cup (48g) kosher salt to a boil over high heat. Fill a large bowl with 1 quart ice cubes and 2 quarts (1.9L) water.
+
+Add green beans to water and boil until tender but still bright green, about 5 minutes. Drain through a colander set over the sink and immediately transfer to ice water until completely cooled. Drain green beans and set aside.
+
+Overhead of string beans straining 
+Serious Eats / Amanda Suarez
+Combine green beans, mushroom sauce, and 1 cup fried shallots. Transfer to a 9- by 13-inch rectangular baking dish or a 10- by 14-inch oval baking dish. Bake until hot and bubbly, 15 to 20 minutes. Top with remaining cup fried shallots and serve.