NEW SHARON — An early Thanksgiving dinner of roast native turkey with all the trimmings, almost all of it grown or produced in Maine, will be held from 4:30 to 6 p.m. on Saturday at the Masonic Lodge’s new hall on Route 2, just over the bridge from the village.

The supper is sponsored by the New Sharon Congregational Church UCC and proceeds will go to the church’s general fund.

The food is being donated by farmers and other food producers in Maine. The meal will consist of roast native turkey, stuffing, mashed potatoes and gravy, squash, cranberry sauce, dinner roll, butter, beverage and dessert.

The cost is $10 for adults and $6 for children 10 and younger. Tickets may be bought in advance or at the door. Tickets are available at Douin’s Market, Pitcher Perfect Tire Service, the Sandy River General Store and the Turkey Farm in New Sharon. Tickets are also available at Tranten’s store in Farmington and from members of the New Sharon Congregational Church.

The meal will be prepared from scratch under a large tent set up next to the hall. Guests will pick up their meal under the tent and then sit down inside the hall to eat. Beverages and pie will be served at the tables in the tradition of the church bean supper.

Several local farmers and producers have donated food: The turkeys and cranberry sauce have been donated and the cook tent has been lent by The Turkey Farm in New Sharon; potatoes have been donated by Brenda and Donnie Thibodeau, owners of Green Thumb Farms in Fryeburg; Andy Marble of the Marble Family Farm in Farmington has donated pie pumpkins; Kathy Trodden of Longfellow’s Creamery in Strong has donated milk for the potatoes, pies and coffee; Tom Hildreth of Carrabassett Coffee Company has donated gourmet coffee; The Coca-Cola Bottling Co. of Farmington has donated soda and bottled water; Lloyd Griscom of Avon has donated blueberries for pies; Francis Fenton of the Sandy River Orchard in Mercer has donated apples for pies.

Other producers have been asked to donate flour for bread and gravy, onions and celery for stuffing, squash and cider. Donations of any of these items are welcome.

For more information or to donate food, contact Bob Neal at 778-2889 or the Rev. Marcia Charles at 474-7383.