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Serves 8 to 10 Guests! 10/12 lb. - Heat & Serve - Fully Cooked Butterball Turkey 3 lbs. - Heat & Serve - House of Meats Homemade Bread Dressing 3 lbs. - Heat & Serve - Turkey Gravy 5 lbs. - Heat & Serve - Mashed Potatoes 1- 8" Pumpkin Pie 1 - 8" Apple Pie < Back House of Meats: Complete Turkey Dinner Preparation Instructions Prep Time: Cook Time: Serves: 8 to 10 Level: Easy to Intermediate About the Recipe Serves 8 to 10 Guests! 10/12 lb. - Heat & Serve - Fully Cooked Butterball Turkey 3 lbs. - Heat & Serve - House of Meats Homemade Bread Dressing 3 lbs. - Heat & Serve - Turkey Gravy 5 lbs. - Heat & Serve - Mashed Potatoes 1- 8" Pumpkin Pie 1 - 8" Apple Pie Ingredients Fully Cooked Heat & Eat Turkey Dinner Preparation BUTTERBALL - FULLY COOKED TURKEY HEATING INSTRUCTIONS: Follow instructions on packaging. HEAT & EAT - HOMEMADE BREAD DRESSING HEATING INSTRUCTIONS: Microwave: Heat on high power for 12 to 15 minutes. Rotate half way through. Oven: Heat in ceramic or glass dish at 350 degrees for 30 to 40 minutes. HEAT & EAT - WHIPPED MASHED POTATOES HEATING INSTRUCTIONS: Microwave: Cut a slit in the center of the bag. Heat on high power for 12 to 15 minutes. Rotate and carefully knead the bag halfway through the heating time. Stir before serving. Boil-in-Bag: Place unopened bag in boiling water for 35 to 40 minutes. Steamer: Place unopened bag in perforated pan for 25 to 30 minutes. HEAT & EAT - TURKEY GRAVY HEATING INSTRUCTIONS: Follow the instructions on the can. APPLE CRUMB PIE & PUMPKIN PIE Thaw in refrigerator and keep refrigerated until ready to serve. WARMING INSTRUCTIONS: Preheat oven to 200° F. Bake the apple for 15 to 20 minutes, to warm through. OPTIONAL - HOM KIELBASA COOKING INSTRUCTIONS: Bake covered at 350° F with 1/2 inch water for 30 minutes, drain water, and allow to cool for 10 minutes before cutting and serving. OPTIONAL - HOM HONEY GLAZED SPIRAL SLICED BONELESS HAM HEATING INSTRUCTIONS: Hams are fully cooked. Simply Heat & Serve. Remove plastic bag, place in covered dish, and place in a 325° F preheated oven for 1 hour. Previous Next

< Back House of Meats: Ox Tail Barley Soup Prep Time: 20 minutes Cook Time: 4 hours 45 minutes Serves: 6 Level: Beginner About the Recipe Thanks to Jim Meads for this great recipe! Ox Tail Barley Soup is rich in flavor and is one Jim's favorite soups! Ingredients 1 House of Meats Beef Oxtail (about 2 lb.), disjointed Your House of Meats Butcher will be glad to trim and cut your Ox Tail. (OPTIONAL) 2 lbs House of Meats Choice Black Angus Beef Stew Meat If you like your soup extra meaty add House of Meats Choice Black Angus Beef Stew Meat. ½ cup Onion , chopped 8 cups Water 1 ½ tsp Salt ¼ tsp Pepper ¼ cup Chopped Parsley ½ cup Chopped Carrots ½ cup Chopped Celery ¼ cup Barley 1 Can (12 oz.) Tomato Juice ½ tsp Marjoram ½ tsp Basil Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a 5-6 quart Dutch oven or stock pot cook oxtail pieces over medium heat until lightly browned. OPTIONAL: For extra meaty soup add 2 lbs. House of Meats Choice Black Angus Beef Stew Meat. Step 2: Add onion and cook until it is soft. Step 3: Add water, salt and pepper; bring to a boil. Step 4: Reduce heat and simmer, uncovered, about 4 hours to blend flavors and reduce volume by half. Step 5: Add all remaining ingredients. Simmer until barley is cooked, about 45 minutes. Skim off any excess fat before serving, if desired. Previous Next

Store Information K&J Meats Maumee 438 Illinois Ave, Maumee, OH 43537 Hours: 9:00 AM to 7:00 PM Phone: (419) 887-1709 Order Now! K&J Meats Alexis 3821 W Alexis Rd, Toledo, OH 43623 Hours: 9:00 AM to 7:00 PM Phone: (419) 474-4518 Order Now! K&J Meats Glendale 3047 Glendale Ave, Toledo, OH 43614 Hours: 9:00 AM to 7:00 PM Phone: (419) 382-8824 Order Now! K&J Meats Holland 2130 N Holland Sylvania Rd, Toledo, OH 43615 Hours: 9:00 AM to 7:00 PM Phone: (419) 536-7592 Order Now! Lee Williams Point Place 3002 131st St, Toledo, OH 43611 Hours: 9:00 AM to 6:00 PM Phone: (419) 729-3893 Order Now! Lee Williams Starr Ave 2521 Starr Ave, Oregon, OH 43616 Hours: 9:00 AM to 6:00 PM Phone: (419) 698-2731 Order Now! Find Us Online & In-Store!

< Back House of Meats: 6 Oz. Glazed Boneless Pork Chops Prep Time: 1 hour (bring to room temperature) Cook Time: 10 to 15 minutes Serves: Varies Level: Beginner to Intermediate About the Recipe Thick-cut, juicy, and packed with flavor, these glazed boneless pork chops are perfect for the grill. Pre-marinated in your choice of bold, premium glazes, these chops offer convenience and incredible taste in every bite! Ingredients Available 6 Oz. Glazed Pork Chop Flavors Include: Caribbean Jerk Honey Bar-B-Que Apple Jack Raspberry Bourbon Georgia Peach Herb Butter Garlic JD Bourbon Preparation Preparation Remove pork chops from the refrigerator 1 hour before grilling to allow them to come to room temperature. This helps them cook more evenly. Grilling Instructions High Heat Sear: Preheat the grill to high heat. Sear the pork chops for 2 to 3 minutes per side to develop a flavorful crust. Move to Medium Heat: Once seared, move the chops to a cooler part of the grill to finish cooking over medium heat. Check for Doneness: Use a meat thermometer. Remove the chops from the grill when the internal temperature reaches 135°F . Resting: Tent the pork chops with foil and let them rest for 3 to 5 minutes. They will continue to cook and reach a final internal temperature of 145°F , which is safe to eat. Tips for Success Don’t Overcook: Overcooked pork is dry and tough. Use a meat thermometer to ensure the correct internal temperature. Resting is Important: Resting the pork chops allows the juices to redistribute, resulting in a more tender and juicy final product. Adjust Cooking Time: Adjust the cooking time based on the thickness of the pork chops. Two-zone Grilling: For thicker chops, consider using two-zone grilling (high heat for searing, medium heat for finishing). Previous Next

< Back House of Meats: Pork Green Chili Prep Time: 20 minutes Cook Time: 2 hours Serves: 4 Level: Easy About the Recipe Pork Green Chili is a delicious and hearty dish that is perfect for a cold winter night or anytime you're in the mood for something comforting. Give it a try and enjoy the warm and satisfying flavors of Pork Green Chili! Ingredients 2 lbs Boneless Pork , fat and bone removed. Pork Steak or Western Ribs work great for this recipe. 2 Large Onions , chopped 2 Cans of Chopped Green Chilies 2 Jalapenos , minced 4 Garlic Cloves , mashed 1 tbsp Cumin Seeds, crushed 1 tsp Oregano 1 tsp Thyme 1 cup Cilantro, chopped 1 tbsp Chili Powder 2, 16 oz. cans - White Beans , do not drain (Navy, Cannellini, etc.) 2 tsp Red Wine Vinegar Salt & Pepper to taste 2 Beef Double Bouillon by Knorr 1 ½ qts Water 2 ½ tbsp Olive Oil Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a fairly large soup pot, heat olive oil. Sauté garlic until golden, then add onion. Sauté until it begins to become translucent. Step 2: Add pork. Salt and pepper to taste. Cook over fairly high heat, until pork browns. Then add cumin. Step 3: Lower heat to medium, and cook meat through. Step 4: Add all remaining ingredients. Bring to a boil and let boil 10 minutes or so, then cover and reduce heat to low. Cook at least 1 hour on low, and up to 3 hours, depending on how thick you like your chili, stirring occasionally. Step 5: Serve with grated Colby-Jack Cheese and a big dollop of Sour Cream, Chopped Green Onions or Cilantro, and Tortilla Chips! NOTE: Any other kind of meat could easily be substituted - Chicken, Turkey, Beef, or whatever appeals to you! Previous Next

Classic Ham and Bean Soup can be made with a leftover ham bone or a purchased ham hock and cubed smoked ham. It's the perfect ham and bean soup recipe for your leftover holiday ham or when you just have a taste for a delicious, comforting soup! All meat items are available at House of Meats. Recipe from Renee's Kitchen Adventures < Back Classic Ham and Bean Soup - Traditional Prep Time: 20 minutes Cook Time: 2 hours 30 minutes Serves: 8 servings Level: Easy About the Recipe Classic Ham and Bean Soup can be made with a leftover ham bone or a purchased ham hock and cubed smoked ham. It's the perfect ham and bean soup recipe for your leftover holiday ham or when you just have a taste for a delicious, comforting soup! All meat items are available at House of Meats. Recipe from Renee's Kitchen Adventures Ingredients House of Meats Smoked Ham Hock , Smoked Ham Shank , Half Smoked Picnic Ham , Ham Slice or leftover ham bone. If it says, "HAM" it will work! The more meat the better! You should have a minimum of 1 Ham Bone and 8 ozs. of Fully Cooked Lean Ham, diced. Dried white beans, such as Navy or Great Northern , rinsed and soaked overnight, then drained 1 Medium Onion , diced 3 Cloves Garlic , minced 4 cups Low Sodium, fat free chicken stock ( 4 cups - 32 ozs.) 6 cups Water 2 Dried Bay Leaves 1 (14.5 ounce) can of Diced Tomatoes , undrained (no added salt if you can find them). 1 cup Carrots , peeled and sliced 1 cup Celery , sliced 1 tsp Dried Thyme 3 tbsp Brown Sugar 2 dashes Liquid Smoke , optional ½ Lemon , juiced A small amount of an acidic ingredient like lemon juice added at the end of cooking brightens flavors, especially in long-simmered bean soups or rich meat-based soups. Start with a little bit of acid, taste and adjust, until your soup tastes balanced and bright. Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1 In a 6 quart dutch oven or similiar sized stock pot, spray the pot with cooking spray. On medium heat, cook the onions until softened (about 5 minutes). Add garlic and cook for a minute or so longer. Next, add the white beans, chicken stock, bay leaves, and ham. Bring to a boil and then reduce heat to a simmer. Cover loosely and simmer for about 2 hours, or until beans are tender. Remove ham hock and discard, skim off any visible fat from the top. Tip: If you have a smoked ham slice with the bone-in, cut around the bone and drop that into the soup with the ham hock. Then, remove when beans are done. Step 2 Add in canned tomatoes, carrots, celery, diced ham and thyme. Continue to simmer until vegetables are tender (about another 30 minutes to an hour). Step 3 Remove bay leaves and discard. Add in brown sugar, liquid smoke and lemon juice. After testing broth, season with salt and pepper to taste. You may not need any seasonings at all.) Step 4 Optional: Take a potato masher to mash up the beans and veggies on the bottom and stir for a thicker soup! Step 5 Serve with Bob & Emma Jean's Kentucky Cornbread and Butter. Look for their recipe on House of Meats recipe site. Previous Next

< Back House of Meats: Marinated Grilled Boneless Skinless Chicken Thighs Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4 Level: Beginner About the Recipe Try this simple marinated, grilled boneless skinless chicken thighs recipe! Ingredients 2 lbs - House of Meats Boneless Skinless Chicken Thighs 6 Garlic Cloves , roughly chopped 1 tbsp Extra Virgin Olive Oil 1 tbsp Honey 2 tbsp Low Sodium Soy Sauce 1 tbsp Worcestershire Sauce 1 tbsp Dijon Mustard 2 tsp Ground Cumin ½ tsp Kosher Salt ¼ tsp Cayenne Pepper , optional if you want a KICK 2 Juice and Zest of Limes , small. Approx. 3 tablespoons of juice and 1 teaspoon of zest 1 ½ lbs House of Meats Potato Salad This is great side with the Grilled Chicken Thighs 6 Ears of Fresh Sweet Corn Also a great side with the Grilled Chicken Thighs Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a large bowl or large Ziplock bag, combine the garlic, oil, honey, soy sauce, Worcestershire, Dijon, cumin, salt, cayenne, lime juice, and zest. Step 2: Add the chicken thighs and toss with the marinade to evenly coat. Marinate the chicken at room temperature for 30 minutes or refrigerate for up to 12 hours, NO more. Let the chicken stand at room temperature for 15 minutes prior to cooking. Step 3: TO GRILL: When you are ready to cook the chicken, preheat a gas, charcoal, or indoor grill to medium-high heat (about 400 degrees F). Remove the chicken from the marinade, shaking off any excess. Oil the grates, then place the chicken smooth-side down. Grill the chicken thighs for 8 to 12 minutes, turning once halfway through, or until the chicken registers 155 degrees to 160 degrees F at the thickest part with an instant-read meat thermometer. Transfer to a plate or cutting board, cover, and let rest for 5 to 10 minutes. Enjoy warm. Step 4: Serve with House of Meats Potato Salad and fresh grilled corn on the cob! Previous Next

< Back House of Meats: Hearty Kielbasa Soup Prep Time: 10 minutes Cook Time: 45 minutes Serves: 6 servings Level: Easy About the Recipe Ingredients 1 ½ lbs House of Meats Fresh Kielbasa . Approximately 2 Links 2 tbsp Olive oil, or butter 1 Medium Onion , diced 2 Cloves Garlic , minced ¼ cup All Purpose Flour 24 oz Chicken Broth 16 oz Whole Milk 2 cups Frozen, Cubed Hash Brown Potatoes ½ tsp Paprika ¼ tsp Red Pepper Flakes 2 cups Freshly Shredded Cheddar Cheese Salt and Pepper to taste Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1 Place 2 links of House of Meats Fresh Homemade Kielbasa in a Dutch oven with ½ inch of water and cook on med-hi until the water evaporates, about 20 minutes, then turn heat to medium and brown on both sides about 5 minutes each to finish cooking. Step 2 Remove sausage from pan, cover, and set aside. (leaving excess grease in the pan). When cooled cut into bite size pieces. Step 3 Add onions (and a little cooking oil if needed) and cook for 2 to 3 minutes, or until they begin to lightly brown around the edges. Add garlic and cook for another 30 seconds. Step 4 Add flour and stir to coat onions. Cook for 1 minute, then slowly add chicken broth, whisking to incorporate. While whisking, scrape up any browned bits coating the bottom of the pan. Step 5 Add milk, potatoes, cooked cut kielbasa, paprika, and red pepper flakes, stirring to incorporate. Bring to a near boil (don’t curdle the milk), then cover and reduce heat to low. Simmer for about 8 to 10 minutes, or until potatoes can be pierced through easily with a fork. Step 6 Remove pot from heat and stir in shredded cheese until melted. Do a taste test and add additional salt as needed. Portion into bowls and serve. Previous Next

< Back House of Meats: Oven Ready Boneless Stuffed Pork Chops Prep Time: 10 minutes Cook Time: 1 hour Serves: 1 Level: Easy About the Recipe House of Meats Oven Ready Boneless Stuffed Pork Chops make a delicious meal that is easy to prepare. Each House of Meats Oven Ready Boneless Stuffed Pork Chop is hand stuffed with our Homemade Bread Dressing. Ingredients 1 - House of Meats 6 oz. Oven Ready Boneless Stuffed Pork Chop per person Parchment Paper Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Bake House of Meats - Oven Ready - Boneless Stuffed Pork Chops in an oven safe baking dish with a lid. Step 2: Arrange stuffed pork chops on parchment paper so that they are not overlapping. Step 3: Bake in a pre-heated 350 degree oven for 30 to 40 minutes. Remove cover and brown for an additional 10 to 15 minutes. Step 4: You may want additional House of Meats Homemade Bread Dressing, available in store. It’s delicious! Step 5: Serve with your choice of vegetable. NOTE: No matter which method you use to cook your smoked pork chops, let them rest a few minutes to keep the juices in the meat. Previous Next

< Back House of Meats: Bacon Wrapped Cream Cheese Stuffed Jalapenos Prep Time: No preparation! Cook Time: 20 to 25 minutes Serves: Level: Beginner About the Recipe Bacon Wrapped Cream Cheese Stuffed Jalapeños are the ultimate appetizer for any occasion! With a perfect balance of smoky, creamy, and spicy flavors, these bites are a crowd-pleaser that's incredibly easy to make. The crispy bacon wrapping locks in the gooey, cheesy filling, while the jalapeño adds a delightful kick. Whether you're hosting a game day party, BBQ, or simply craving a savory snack, this recipe is sure to impress. Ingredients House of Meats Bacon Wrapped Stuffed Jalapeno Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation TO PREPARE: Step 1: Preheat oven to 400 degrees. Step 2: Arrange House of Meats Bacon Wrapped Cream Cheese Stuffed Jalapenos on a foil lined baking sheet without touching. Step 3: Bake for approximately 20 minutes until bacon wrap is crisp. Step 4: Remove from the oven and rest tented with foil for 3 minutes. Cream stuffing may be HOT! Step 5: Try them with the dipping sauce of your choice. Previous Next

< Back House of Meats: Bob's Homemade Old-Fashioned Sausage Gravy Prep Time: 10 minutes Cook Time: 30 minutes Serves: 6 Level: Beginner About the Recipe This is a great family recipe from Kentucky, a real family favorite! Ingredients 1 lb House of Meats Bulk Breakfast Sausage – More if you like a lot of meat! You may substitute House of Meats Bacon for Bacon Gravy. ½ cup Flour - The more flour the thicker the gravy. 2 ½ cups Milk ¼ cup Water - Add only if needed to thin. 2 tbsp Oil Salt and Pepper , to taste Biscuits Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Prepare the biscuits. Set to the side while making gravy. Step 2: Cook House of Meats Bulk Breakfast Sausage in a large deep skillet over medium heat until thoroughly cooked and crumbled, stirring frequently, about 5 to 6 minutes. Do not drain the grease. Add additional oil. Step 3: Slowly stir in flour until well combined and browned with the sausage. Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. DO NOT STOP STIRRING! Step 4: Reduce heat to medium-low; simmer and stir for 2 more minutes. Add water if too thick. Step 5: Season to taste with salt and pepper. Step 6: Split the cooled biscuits in half, then ladle about 1/3 cup of the gravy over the open biscuit halves. This stick-to-your-bones dish pairs perfectly with breakfast favorites, such as bacon and eggs. It is quite filling, though, so you might want to consider serving it with something light (like fresh fruit). Previous Next

< Back House of Meats: Breaded Baked Cod Fillets Prep Time: 10 minutes Cook Time: 10 minutes Serves: 2 Level: Easy About the Recipe This Breaded Baked Cod Fillets recipe is a simple and flavorful way to enjoy tender, flaky cod with a crispy, golden coating. A light tartar sauce base helps the breadcrumbs adhere, creating a crunchy crust that pairs beautifully with the juicy roasted tomato slices. A touch of oregano and lemon juice enhances the freshness of the dish, making it a well-balanced and delicious seafood meal. Ingredients 2 - 6 oz. House of Meats Cod Fillets/Loins 2 tbsp Tartar Sauce 4 oz. Breadcrumbs 3 tbsp Seasoned Dried Tomatoes 4 Tomato Slices ½ cup Lemon Juice, divided ⅛ tsp Oregano Leaves Preparation Step 1 : Preheat the oven to 400°F. Step 2 : Dip each fillet into tartar sauce, ensuring an even coating. Then, dredge in breadcrumbs, pressing gently to coat both sides thoroughly. Step 3 : Place the breaded fillets on a non-stick baking sheet. Step 4 : Arrange the tomato slices alongside the fillets on the baking sheet. Sprinkle the tomatoes with lemon juice and oregano for extra flavor. Step 5 : Bake for about 10 minutes, or until the fish is golden brown and flakes easily with a fork. The internal temperature should reach 145°F. Step 6 : Plate the baked cod with the roasted tomato slices as a garnish. Drizzle with the remaining lemon juice for added freshness. Previous Next