Chicken Salad-Stuffed Tomato: Present your Thanksgiving table with a healthy yet tasty side dish called Chicken Salad-Stuffed Tomatoes. This dish, rich in vitamins, protein, potassium and selenium, can be made by filling chicken salad into tomatoes. Before serving, sprinkle it with chives and pepper.

Garlic-Rosemary Mushrooms: Garlic-Rosemary Mushrooms can be another healthy yet delicious side dish. Cook bacon in a large skillet until it begins to brown and add mushrooms, garlic, rosemary, salt and pepper to it. Stir occasionally while cooking it for 8-10 minutes and dry it. Pour some dry white wine in it and cook it up to 1 minute. Do not let all its liquid evaporate from it.

Carrot Saute with Ginger & Orange: Present your Thanksgiving table with Carrot Saute with Ginger & Orange – a perfect blend of color and taste in one side dish. Heat oil over medium-high heat in a nonstick skillet and add ginger, carrots and cook for 2 minutes until wilted. Stir often and add orange juice and salt and cook it until the carrots become tender and most of the dish’s liquid gets evaporated. Serve hot after seasoning with pepper.

Mashed Roots with Buttermilk & Chives: This healthy side dish made of celery root, rutabaga and Yukon Gold potatoes will be able to fulfil the requirement of Vitamin C and Potassium. Steam these ingredients in a basket for 20 minutes and add garlic in between for distinct taste and aroma. Cook until the vegetables become tender. Drain the liquid and pour the veggies in the pan and add two dashes of butter and mix them to form a smooth paste out of it. Gradually mix it in the mixture of buttermilk, salt, pepper and nutmeg. Sprinkle snipped fresh chives once it is mixed nicely.

Dried Pear & Cranberry Chutney: Chutney or a relish, made of dried pears and cranberries, gives every holiday dinner an absolute completeness. It is simple and easy to make yet equally delicious as dried fruits absorb the sour and spicy seasonings of the relish. All you need to do is combine pears and cranberries in sugar, vinegar, ginger, garlic, crushed red pepper, peppercorns, orange zest with water. Bring it to boil while stirring occasionally in between over low heat, until the fruit becomes tender. The chutney will thicken on its own, if not, cook it on simmer without putting a lid on it. Once cooled down, discard the orange zest and serve.

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