Everything But the Turkey Kit for 6

$249
This product is currently sold out.

This Thanksgiving (or Friendsgiving), save the prep time and skip right to the delicious fun with chef Stephanie Izard’s Everything But The Turkey kit. All created from chef Stephanie Izard’s This Little Goat went to Hong Kong sauce, This Little Goat went to Southeast Asia sauce and This Little Goat went to Belize spice, impress your guests with her favorite globally-inspired side dishes, gravy and dry-brine (just not the turkey!). Join us on a culinary journey – and a feast!

This package includes ingredients for Girl & The Goat twists on Thanksgiving classics like Belize-Spiced Cranberries, Hong Kong Gravy, Roasted Hong Kong Sweet Potatoes with Candied Pecans and Yogurt Drizzle, Green Bean Casserole, Southeast Asia Sausage, Apple & Mushroom Stuffing, and Southeast Asia Mashed Potatoes!

More Details

This Meal Kit Serves 6 People & Includes:

  • 1 Bottle This Little Goat went to Belize
  • 1 Bottle This Little Goat went to Hong Kong
  • 1 Bottle This Little Goat went to Southeast Asia
  • 5.5 oz. Salt and sugar dry-brine
  • 1 Qt. House-made Gravy
  • 1 lb. Pork Sausage
  • 3 lbs. Sweet Potatoes
  • 3 lbs. Yukon Gold Potatoes
  • 1 lb. fresh cranberries
  • 2 Yellow Onions
  • 2 Large Carrots
  • 1 Bulb Fennel
  • 1 Orange
  • 1 Lemon
  • 16 oz. Cremini mushrooms
  • Thyme
  • 1 Large Bunch Parsley
  • Chives
  • 1/2 Cup Candied Pecans
  • 1 Cup Crispy onions
  • 2 Tbsp Flour
  • 1 lb. Unsalted Butter
  • 2 oz. Cream cheese
  • 16 oz. Heavy cream
  • 4 oz. Plain Greek yogurt
  • 7 oz. Sugar
  • 2 1/2 Cups Chicken stock
  • 1 loaf sourdough bread

Ingredients

This Little Goat Went to Belize – Spices (Chiles, Celery Seed, Black Pepper, Nutmeg, Cinnamon, Coriander, Allspice), Onion, Garlic, Natural Flavors, Salt, Lemon Peel, Paprika, Annatto Seed, Citric Acid, Lemon Powder (Rice Maltodextrin, Lemon Juice Concentrate, Lemon Oil).
This Little Goat Went to Hong Kong – Canola Oil, Rice Wine Vinegar, Cane Sugar, Tamari Sauce (Water, Soybeans, Salt, Sugar), Dijon Mustard (Water, Vinegar, Mustard Seed, Salt, White Wine, Fruit Pectin, Citric Acid, Tartaric Acid, Sugar, Spice), Granulated Tamari Soy Sauce (Soy Sauce (Soy Beans, Salt, Sugar) Maltodextrin, Salt), Extra Virgin Olive Oil, Shallots, Ginger, Garlic, Sambal Oelek (Red Chili Peppers, Vinegar, Salt), Salt, Cultured Dextrose, Spearmint, Spices, Molasses
This Little Goat Went to Southeast Asia – Canola Oil, Water, Apple Cider Vinegar, Grapefruit Juice Concentrate, Tamari Sauce (Water, Soybeans, Salt, Sugar) Roasted Garlic, Spices, Orange Juice Concentrate, Cultured Dextrose, Lime Juice Concentrate, Salt, Citric Acid, Xantham Gum, Contains Soy
Turkey Gravy – Carrots, Onion, Fennel, Garlic, Tomato, Chicken Bones, Flour, Butter, Soy
Dry Brine – Salt, Sugar
Unsalted Butter
Fresh Cranberries
Yellow Onions
Yukon Gold Potatoes
Sweet Potato
Fennel
Lemon
Orange
Carrots
Cremini Mushrooms
Green Beans
Candied Pecans
Crispy Onions
Flour
Sugar
Heavy Cream
Plain Greek Yogurt
Cream Cheese
Beef or Chicken Stock
Sourdough Bread
Thyme
Parsley
Chives

Instructions / Storage

  • Kit ships with ice packs, will not arrive frozen
  • Upon arrival place immediately in the fridge
  • All ingredients have to be refrigerated until cooking
  • Pork Sausage & Turkey Gravy will last up to 1 week in the fridge, or 8 months frozen

To Serve

Belize Dry-Brined Thanksgiving Turkey (without the turkey!)

  • Salt and sugar dry-brine (should be more than enough for any size turkey!)
  • This Little Goat went to Belize
  • Unsalted butter, softened
  • Fresh thyme leaves
  • Yellow onion
  • Bulb fennel
  • Large carrots
  • Lemon

Note: Turkey is not included! Dry-brining is a very simple process but must be done at least 1 day before cooking your turkey. So, make sure to start the day before Thanksgiving!

  • Open your container of dry brine and stir in 3 Tbsp This Little Goat went to Belize Spice. (Note: we provided you with enough brine for a 30 pound turkey, so you should definitely have some extra! We recommend using 2 Tbsp of dry brine for every 5 lbs. of turkey).
  • Unwrap your turkey and remove the neck and gizzards. Rinse the turkey under cold water and pat to dry.
  • Place on a rimmed baking sheet or roasting dish.
  • Rub spice-blend all over your turkey and inside the cavity.
  • Refrigerate, uncovered, for at least 8 hours, up to 3 days (the longer the turkey sits in the brine the more flavor it will achieve).
  • Rinse well, then pat dry (or let sit out to dry).
  • In a small bowl, combine half of the block of butter (8 oz) with 1 ½ Tbsp Belize spice, ½ tsp kosher salt and the leaves from a few sprigs of fresh thyme (about 3 Tbsp thyme leaves).
  • Mix until well combined.
  • Rub ⅔ of the compound butter all over the turkey, making sure to get under the skin and inside the cavity.
  • Let sit at room temperature for at least 30 minutes before cooking.
  • Preheat oven to 325 degrees.
  • Peel and chop 1 yellow onion (reserving the other onion for your stuffing), 2 large carrots and 1 bulb of fennel.
  • Cut the lemon into quarters.
  • Place turkey on a rack in a large roasting pan and disperse the onion, fennel, carrots and lemon around the turkey and inside the cavity.
  • Tuck the wing tips under to prevent burning (or wrap the tips in foil) and tie drumsticks together with twine.
  • Pull out the thermometer probe that comes with the turkey and replace it with a kitchen thermometer in the same spot, or in the deepest part of the turkey.
  • Roast, basting with additional compound butter every 30-45 minutes, until the skin is golden brown and your thermometer registers 160 degrees (your turkey will continue to cook once it’s out of the oven). It should take about 15 minutes for every pound of turkey, around 3 ½ hours for a 15 lb. bird.
  • Transfer turkey to a cutting board and let rest for at least 30 minutes before carving.

Belize-spiced Cranberries

  • Fresh Cranberries
  • Granulated Sugar
  • Orange
  • This Little Goat Went to Belize
  • Kosher Salt
  • In a medium saucepan, combine the cranberries, juice and zest of 1 orange, sugar, 1 ½ tsp Belize spice and ½ tsp kosher salt.
  • Mix to combine.
  • Bring to a simmer over medium heat.
  • Continue cooking, stirring occasionally, until the cranberries burst and mixture has thickened, about 15 minutes.
  • Season to taste with salt and sugar, as desired, and let cool completely before serving. The cranberries will continue to thicken as they cool.

Hong Kong Gravy

  • House-made gravy
  • This Little Goat went to Hong Kong

Make the Gravy

  • Add the gravy to a small saucepan and bring to a gentle simmer over medium-low heat.
  • Whisk in ¼ cup This Little Goat went to Hong Kong sauce. Keep warm over low heat until ready to serve.

Roasted Hong Kong Sweet Potatoes with Candied Pecans and Yogurt Drizzle

Sweet Potatoes

  • This Little Goat went to Hong Kong
  • Unsalted butter
  • Plain Greek yogurt
  • Candied pecans
  • Parsley
  • Preheat oven to 350 degrees.
  • Peel and slice the sweet potatoes into rounds, about 1-inch thick.
  • Melt 6 Tbsp (3 oz) of butter in a small saucepan. Whisk in ⅓ cup This Little Goat went to Hong Kong sauce until well combined and smooth.
  • Add sweet potatoes to a large mixing bowl and toss with about ⅔ of the Hong Kong/butter mixture. Reserve remaining sauce. Place sweet potatoes in a single layer on a parchment-lined baking sheet.
  • Roast until fork tender, flipping once halfway through, about 30-35 minutes total.
  • Meanwhile, whisk about 2 Tbsp Hong Kong sauce into your Greek yogurt. Using a rubber spatula, transfer sauce to a small Ziplock bag (this will act as a disposable squeeze bottle once you snip off the bottom corner).
  • Remove potatoes from the oven and, while still warm, pour over the reserved Hong Kong/butter mixture. Transfer to a large serving platter.
  • Snip one bottom corner off of your Ziplock bag and drizzle Hong Kong yogurt sauce all over your potatoes. Top with candied pecans and torn leaves of fresh parsley. Serve warm or at room temperature.

Hong Kong – Sweet ‘n Salty Pecan Pie (ingredients not included)

  • 1 pie crust, store-bought or homemade
  • 2 cups coarsely chopped pecans (a very rough chop!)
  • 3 large eggs, beaten
  • 1 cup dark corn syrup
  • ⅓ cup packed brown sugar
  • 1 tsp pure vanilla extract
  • 3 Tbsp This Little Goat went to Hong Kong
  • 4 Tbsp unsalted butter, melted and slightly cooled
  • 1 tsp kosher salt

Make the Pie

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, whisk together the eggs, corn syrup, sugar, vanilla, Hong Kong sauce, butter and salt. Stir in the pecans. Pour filling into pie crust and place the entire pie on a baking sheet (this will help prevent your oven from getting messy).
  • Bake for about 45 minutes, or until the top is lightly browned and filling is beginning to set (it may still be a bit jiggly but that is ok, it will continue to set as it cool). If the crust starts getting too dark before the pie is cooked through, tent with a piece of aluminum foil. Place on a wire rack to cool completely before serving.

Girl and the Goat Green Bean Casserole

  • Unsalted butter
  • Cremini mushrooms (reserving half for your stuffing)
  • This Little Goat Went to Southeast Asia
  • All-purpose flour
  • Heavy cream (reserving half for your mashed potatoes)
  • Green beans, cleaned and blanched
  • House-made crispy onions

Make the Casserole

  • Preheat oven to 350 degrees.
  • Slice all of the mushrooms into thin slices, about ¼-inch thick. Set half aside for your stuffing.
  • Melt 1 Tbsp (.5 oz) butter in a large sauté pan over medium heat. Once melted, add in half of your mushrooms and sauté until tender, about 3-5 minutes. Drizzle in ¼ cup Southeast Asia sauce and mix until mushrooms are well coated.
  • Stir in the flour until evenly distributed and no large chunks remain. Cook flour for about 1 minute, then whisk in 1 cup of the heavy cream (reserving the other half for your mashed potatoes).
  • Allow sauce to thicken for about 2 minutes.
  • Add green beans and a pinch of kosher salt to the pan and toss to evenly coat with sauce. Cook for about 1 minute more, until green beans are well coated and sauce has thickened.
  • Season to taste with salt.
  • Pour green bean mixture into a casserole dish and bake until hot and green beans are cooked through, about 15 minutes. Remove from the oven, toss the green bean mixture to distribute the sauce and return to the oven. Continue cooking until the top is bubbly and golden and green beans are tender, about 5-7 minutes more.
  • Garnish with house-made crispy onions and serve warm.

Southeast Asia Sausage, Apple & Mushroom Stuffing

  • 1 loaf sourdough bread
  • Unsalted butter
  • Yellow onion
  • Cremini mushrooms (reserving half for your green bean casserole)
  • Apples
  • Kosher salt
  • Thyme
  • Country pork sausage
  • This Little Goat Went to Southeast Asia
  • 3 eggs (not provided)
  • Chicken stock (reserving some for your mashed potatoes)
  • Parsley

Note – you will need 3 eggs (not provided) for this recipe.

  • The day before making your stuffing, cut bread into 1-inch cubes. Place in a single layer on a large (or 2 smaller) baking sheets and let sit at room temperature to dry out. Or, if making your stuffing the same day, toast bread in a 325 degree oven, tossing once halfway through, until dried out, about 15-20 minutes.
  • Increase oven temperature to 350 degrees.
  • Peel and dice 1 onion (reserving the other onion for your turkey) and the apples. If you haven’t already done so, slice the mushrooms into thin slices, about ¼-inch thick.
  • Roughly chop about ½ cup parsley leaves.
  • Melt 1 Tbsp (.5oz) butter in a large skillet over medium heat. Add in the onion and half of the mushrooms (reserving the other half for your green bean casserole) and sauté until softened and beginning to lightly brown, about 5-7 minutes.
  • Add in the diced apples, about 2 Tbsp fresh thyme leaves and a pinch of kosher salt. Continue cooking until fragrant and the apples have softened, about 5 minutes more.
  • Stir in ⅓ cup Southeast Asia sauce until veggies are well coated. Transfer mixture to a large mixing bowl. Do not wipe out the skillet.
  • Add sausage to the pan used to cook the vegetables and cook, breaking apart with a wooden spoon, until browned and cooked through, about 6-8 minutes. Transfer cooked sausage and all remaining fat to the bowl containing the veggie/apple mixture.
  • Beat 3 eggs (not provided) in a small bowl and pour over the sausage/veggie mixture along with the cubed bread, 2 cups of the stock (reserving some for your mashed potatoes) and half of the parsley (about ¼ cup). Mix gently to combine.
  • Pour bread mixture into a large casserole dish and bake until golden brown and cooked through, about 30-35 minutes. Top with reserved chopped parsley and serve warm.

Southeast Asia Mashed Potatoes

  • Yukon Gold potatoes
  • Kosher salt
  • Unsalted butter, softened
  • Cream cheese, softened
  • Heavy cream (reserving half for your green bean casserole)
  • Chicken stock (reserving some for your stuffing)
  • This Little Goat went to Southeast Asia
  • Chives

Note: Before making your mashed potatoes, make sure 1 stick (4 oz) of butter and the cream cheese are left out at room temperature.

  • Peel the potatoes (or leave the skin on if preferred) and place in a large pot. If you do not have a pot large enough to fit the whole potatoes you can cut them in half or quarters (making sure all the pieces are about the same size). But, we recommend keeping them whole, as smaller potatoes can become waterlogged when boiled.
  • Cover potatoes with cold, heavily-salted water and bring to a boil over medium-high heat. Continue boiling until potatoes are easily pierced with a fork but not falling apart, about 30-35 minutes (Note: cooking time varies based on the size of the potatoes. If you halved or quartered your potatoes they should take closer to 20-25 minutes).
  • Meanwhile, finely slice the chives and set aside for serving.
  • Whisk the milk, ½ cup chicken stock and ¼ cup This Little Goat went to Southeast Asia sauce together in a small saucepan. Heat gently over medium-low heat until steaming (making sure the milk does not boil). Add in the cream cheese and keep warm over low heat until ready to use.
  • Drain potatoes and transfer to the bowl of a hand or stand mixer (if you do not have an electric mixer you can mash the potatoes by hand, using a ricer or potato masher). Grab the whisk attachment and, using your hands, begin mashing the warm potatoes until broken down. Once the potatoes are broken down, fit the mixer with the whisk attachment. Turn the mixer to low (make sure you don’t whip the potatoes too quickly or they will get gummy).
  • With the mixer on low, add in the softened butter, a few tablespoons at a time. Once fully incorporated, slowly drizzle in the warm milk/cream cheese mixture until just combined and potatoes are smooth, being careful not to overmix. Turn off the mixer and season to taste with salt (I usually need about a tablespoon of salt). Top with chopped chives and serve warm!
Download Storage and Prep Instructions

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REVIEWS

As usual the meals from the Girl and the Goat are excellent. The directions and packaging are very easy to follow
Tammy M. - Lake Oswego, OR
07/06/20
The meal was absolutely delicious. The rhubarb chimmichurri was exceptional. The pork shanks were so tender.
Nelda B. - Bellevue, WA
06/02/20
The food was excellent. Preparation directions were clear. Nice to have the extra sauce for later.
Salli C. - Jackson, MI
06/10/20
It was perfect! Arrived on time, easy to follow instructions and the freshest ingredients. The meal was a birthday surprise for my husband because we couldn’t get reservations at The Girl in the Goat when we visited Chicago a few years ago. And it was DELICIOUS!! I’m thinking of ordering the short rib meal for Fathers Day.
Michelle L. - East Northport, NY
06/08/20
We had a mix of seniors and youngsters and everyone said the Girl and the Goat pork shank was one of the best meals we've ever had. The pork fell off the bone, the sauces were delicious and the beans - the best. It was truly a wonderful experience.
Roger K. - Tampa, FL
06/03/20
Tasty recipe. Was a bit involved and challenging to follow but watching the Instagram live video helped
Justin S. - Pittsburgh, PA
07/15/20
I've ordered from 3 or 4 places via goldbelly. The Girl and the Goat's meal was an absolute 10. Absolutely felt like a restaurant meal.
Linda H. - Crawfordville, FL
07/13/20
Everything. Order was delivered on time, food was delicious and directions for preparation were very concise and easy to follow. I hope you make more meals available from this restaurant!
Jennifer M. - Sag Harbor, NY
07/22/20
Food arrived with dry ice and every item was in great shape! The food itself was THE best meal kit that we have ever had- super quality food, great taste combinations, fresh and vibrant- restaurant quality++!
Heather W. - Fountain Hills, AZ
08/11/20
So fun! Stephanie Izard was great! I felt like I was sharing the kitchen with a friend without having to share the space. The food came out delicious! She was easy to cook along with. Stephanie gave easy to do directions while also talking about the ingredients and telling us some stories along the way. Would definitely do again!
Jackie J. - Willow Springs, IL
08/23/20
Great concept - loves the online cooking class and having the box of materials shipped to my door. Did it with family on vacation - so fun!
John B. - Southgate, KY
08/23/20
Ingredients arrived on time. There were no glitches with the zoom call and it didn't feel like Stephanie was rushing things. Was a good time.
Jeff M. - Chicago, IL
08/23/20
This was the best packaged thing I’ve gotten yet. Very organized meal kit with generous portions.
Allison K. - Arlington, VA
08/23/20
Food arrived as promised for live event. Customer service very responsive and thorough.
Lisa B. - Saint Petersburg, FL
08/23/20
The zoom cooking class was awesome! Would definitely do another one. And the food was delicious!
Orli S. - Milford, NJ
08/23/20
The food was packaged well (no damage at all-and there were eggs in our order) and the food was excellent. It felt restaurant quality even though we were at home.
Andy S. - Phoenix, AZ
08/19/20
Delivery was completed and gave me the opportunity to participate in a uniquely fun and rewarding experienced.
Paul C. - Whitestown, IN
08/24/20
Most amazing purchase ever. An incredible meal (said it was for 2, but really more like 4), and over an hour with Stephanie Izard on a zoom call. What could be better?
Dan L. - Niles, MI
08/23/20
It was a really awesome experience. The presentation of the kit was nice and the portion sizes were really generous. We had a lot of leftovers.
Alyssa S. - Stevensville, MI
08/23/20
I thought the delivery process of the ingredients was excellent, well thought out and such. Stephanie’s personality was very welcoming in her home - it made it feel very intimate and I loved the final product.
Kelly B. - Jacksonville Beach, FL
09/01/20
We sent this to my parents as an anniversary gift and they loved it. Said it tasted as good as going to the Girl and the Goat in person.
John C. - Hull, MA
08/26/20
The meal kit from Girl and The Goat was delicious, well packaged and explicit instructions for prepping, cooking and plating.
Judy C. - Missoula, MT
08/31/20
The food that arrived for folks on time was delicious, plentiful and well worth the investment! Two thumbs up on Girl and the Goat.
Brian C. - Lawrenceville, GA
09/01/20