Unique Thanksgiving Entrées with Deer Park Farm
As we continue our Thanksgiving recipe series, we’re moving to the heart of the holiday meal: the entrée. These dishes bring together comforting seasonal flavors with the bright, fresh lift of Deer Park Farm’s pickled and preserved goods. They’re simple to make, deeply flavorful, and perfect for gatherings of any size.
Whether you’re hosting a packed farmhouse table or keeping things cozy, these recipes are meant to feel special, without the stress.
1. Roasted Chicken with Pineapple Relish & Herb Butter
Serves: 4–6
Total Time: About 1 hour 45 minutes
Ingredients:
Whole chicken (4–5 lbs)
Salt and black pepper
3 tbsp softened butter
1 tsp thyme
1 tsp rosemary
½ tsp paprika
Deer Park Farm Pineapple Relish
How to Make:
Preheat oven to 375°F.
Mix butter with herbs, salt, pepper, and paprika. Rub under the skin and over the surface of the chicken.
Roast for 1 hour 20 minutes or until the internal temperature reaches 165°F.
Carve and spoon Pineapple Relish over the top just before serving.
Why It Works:
The herb butter gives warmth and depth, while the pineapple adds bright acidity that balances richness.
2. Slow-Roasted Pork Shoulder with Cowboy Candy Glaze
Serves: 6–8
Total Time: About 4.5 hours
Ingredients:
4–5 lb pork shoulder
Salt and pepper
1 jar Deer Park Farm Cowboy Candy (peppers + syrup)
1 cup chicken broth
How to Make:
Preheat oven to 300°F.
Season pork generously with salt and pepper and place in a roasting dish with broth.
Cover tightly with foil and roast for 4 hours.
Uncover and cook an additional 30 minutes to brown.
Brush with Cowboy Candy syrup. Rest before slicing.
Top with chopped Cowboy Candy to serve.
Rich, tender, and just the right amount of sweet heat.
3. Roast Turkey with Cranberry Pear Pan Reduction
Serves: 4
Total Time: 1 hour 30 minutes
Ingredients:
1 turkey
2 tbsp butter or olive oil
1 tsp salt
½ tsp black pepper
1 tsp sage
1 tsp thyme
½ cup broth
Deer Park Farm Cranberry Pear Sauce
How to Make:
Preheat oven to 350°F. Pat turkey dry, rub with butter/oil and season.
Roast until internal temperature reaches 165°F.
Let rest at least 10 minutes.
For the pan sauce: Place the roasting pan over low heat, add broth to deglaze, and whisk in ½ cup Cranberry Pear Sauce until warm and glossy.
Slice and spoon the sauce over the top. Serve extra on the table.
A classic Thanksgiving flavor — just brighter, deeper, and beautifully layered.
4. Roasted Acorn Squash with Cranberry Pear & Brown Butter (Vegetarian)
Serves: 4
Total Time: 1 hour
Ingredients:
2 acorn squash, halved and seeds removed
3 tbsp butter (or olive oil for vegan)
Salt and pepper
½ tsp cinnamon
Deer Park Farm Cranberry Pear Sauce
Optional: toasted pecans or walnuts
How to Make:
Preheat oven to 400°F.
Arrange squash halves cut-side up and season with salt, pepper, and cinnamon.
Roast for 45–50 minutes, until the squash is tender.
In a small pan, melt butter and cook until golden and nutty (about 3 minutes).
Spoon Cranberry Pear Sauce into the center of each squash half and drizzle with brown butter.
Top with toasted nuts if desired.
This one is cozy, seasonal, and absolutely stunning on the table — a true vegetarian main, not an afterthought.
Thanksgiving is about gathering, slowing down, and sharing food that feels like home. These entrées are meant to bring warmth to the table while introducing something a little unexpected, a bright note of Pineapple Relish on roasted chicken, a Cowboy Candy glaze that wakes up slow-cooked pork, the depth of Cranberry Pear Sauce folded into a savory pan reduction, or a roasted squash that stands proudly as a vegetarian main course.
By using small-batch, organic recipes and preserves made here in the New River Valley, you’re not just cooking a meal, you’re supporting local food systems, farmers, and the hands who grow, chop, stir, and jar every harvest.
If you’re looking for unique Thanksgiving recipes that are seasonal, flavorful, and made with real ingredients, these dishes bring something memorable to the table. They offer all the comfort of traditional Thanksgiving recipes, with the freshness and brightness of fermented and pickled foods that lift the entire menu.
Holiday cooking doesn’t need to be complicated to feel special. Keep it simple. Keep it real. Let the ingredients shine.
