Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

holiday dinner

Easy Olivier Salad (Russian Potato Salad) (Салат Оливье)

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Ultra creamy and fresh Easy Olivier Salad (Russian Potato Salad) is a traditional Russian recipe made with cooked vegetables, eggs, sausage, pickles, and mayonnaise. Bring it to your holiday celebrations or to a family cookout.

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Overhead view of a yellow potato salad with sliced eggs on top in a large white bowl

This fresh and Easy Olivier Salad (Russian Potato Salad) is a colorful meal to enjoy for your holiday celebrations. A traditional Russian recipe, this salad is made with small cubes of cooked potatoes, carrots, peas, pickles, meat, and mayonnaise. It’s such a flexible recipe, you can add in or take away anything you like!

Once all of the ingredients are chopped up, this potato salad is a breeze to put together. All you have to do is mix the veggies, eggs, and meat together with the mayonnaise and herbs and serve to the whole family! As a bonus, freeze the leftovers for months and enjoy them when you need a simple side dish in a pinch.

For extra special occasions, boil a few extra eggs as you make this salad and serve my Fully Loaded Deviled Eggs on the side. 

Pickles, eggs, peas, mayo, potatoes, scallions in individual bowls. Slicing ham on a wood cutting board.

What is Olivier salad?

This potato salad originated in Russia and is made with chopped potatoes, eggs, mayonnaise, pickles, peas, carrots, meats, and herbs. There are no true rules with this recipe and most families like to mix up the ingredients or techniques to make it their own. Russian families will usually enjoy this creamy dish on holidays like New Year’s Eve, Christmas, or Easter.

Olivier salad, also known as ‘olivye’ in Russian, got its name from the chef who invented the recipe, Lucien Olivier. Some of the original ingredients included grouse, veal tongue, and smoked duck, but the list has (luckily) been modernized since its invention.

Chopped vegetables and meat in a large speckled bowl with mayonnaise on top

Ingredients you need for olivye

This easy salad recipe has common, inexpensive ingredients so you can stick to your budget and whip it up in no time. This is what you need:

  • Yukon potatoes
  • Carrots
  • Hard-boiled eggs
  • Dill pickles
  • Green scallions
  • Sausage
  • Peas
  • Mayonnaise (storebought or homemade)
Mixing together a large batch of yellow potato salad in a large spotted bowl

How to make Olivier salad

Chopping all of the vegetables, eggs, and sausage is a bit time-consuming, but I promise that’s the hardest part. Once everything is in cubes, you’re ready to put the potato salad together.

The step by step instructions are easy:

  1. Boil the veggies and eggs: Place the carrots, potatoes, and eggs into a large pot of cold water. Bring the water to a boil, then reduce the heat and simmer. Remove the eggs after 10 minutes, and the potatoes and carrots are ready when fork tender.
  2. Prepare everything else: While the veggies and eggs are cooking, dice the scallions, cut the sausage and pickles into small cubes, and thaw the peas.
  3. Put the salad together: Cut cooled veggies and eggs into small cubes and add them and the rest of the ingredients to a large bowl. Fold everything together until well combined, then season with salt. Serve and enjoy!
Close up of a yellow potato salad with sliced eggs on top in a large white bowl

Tips and substitutions

  • Make your own homemade mayonnaise for full and fresh flavors.
  • Replace the mayo with Greek yogurt or a creamy salad dressing.
  • Want to add more meat? Olivier salad can be made with cooked shredded chicken, rotisserie chicken, smoked ham, bologna, or omit the meat entirely to keep it vegetarian.
  • If you replace the sausage with another meat, taste the salad before adding more salt. Bologna or ham can be naturally salty.
  • Dry the pickles thoroughly to prevent the salad from being runny.
Overhead view of a yellow potato salad with sliced eggs on top in a large white bowl

Can you make Russian potato salad ahead of time?

This is the best recipe to prepare way ahead of time. All you have to do is cook and chop the vegetables and eggs, then keep them in separate containers in the fridge until you’re ready to make the salad. Don’t mix everything together until you’re ready to serve.

Storing and freezing tips

Don’t let the potato salad sit out at room temperature for longer than 2 hours or else it could go bad. It’ll stay fresh in the fridge and can be stored away in an airtight container for up to 5 days. You might need to mix in a little more mayo to make the leftovers more creamy.

You can also try freezing the leftovers in a sealed ziploc bag or container for up to 3 months. Let it thaw in the fridge overnight before eating.

Yellow potato salad with sliced eggs on top in a large white bowl

More traditional Russian and Ukrainian recipes

Enjoy these warm and comforting recipes from my home country:

Did you try my Easy Olivier Salad recipe? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations.

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4.17 from 6 votes

Easy Olivier Salad (Russian Potato Salad)

Ultra creamy and fresh Easy Olivier Salad (Russian Potato Salad) is a traditional Russian recipe made with cooked vegetables, eggs, sausage, pickles, and mayonnaise. Bring it to your holiday celebrations or to a family cookout.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Appetizer, Side Dish
Cuisine: Russian, ukrainian
Keyword: easy, easy meal, egg salad, healthy salad, holiday salad, russian food, salad, ukranian food
Servings: 8 servings
Calories: 572kcal
Author: Lena Gladstone

Ingredients

  • 5 medium Yukon potatoes boiled and diced
  • 3 medium carrots boiled and diced
  • 6 eggs hard-boiled and diced
  • 8 dill pickles diced
  • 3 scallions diced
  • 2 cups sausage diced, you can also use chopped rotisserie chicken or smoked ham instead or omit to keep vegetarian
  • 1 cup peas frozen and thawed
  • 1 ¼ cup mayonnaise
  • Kosher salt to taste

Instructions

  • Place the carrots, potatoes, and eggs into a large pot of cold water. Bring the water to a boil, then reduce the heat to medium and simmer.
  • Cook the eggs for 10 minutes. Afterward, carefully transfer them to an ice bath to cool completely. Only cut 5 eggs and leave the 6th for slicing into rings and garnishing the salad.
  • The carrots will take approximately 15 minutes to cook and the potatoes can take up to 25 minutes. Both are ready when you can pierce a knife through them easily. Once the carrots and potatoes are done, remove with tongs and set onto a tray to cool.
  • While the vegetables are cooking, cut the sausage and pickles into pea-sized cubes.
  • Once the vegetables and eggs are cooled, peel and dice into pea-size cubes as well. Having everything cut into the same size is important for taste, texture, and look.
  • Add all of the ingredients (including the green scallions and mayonnaise) into a large mixing bowl. Using a spoon, fold all ingredients together. Season with salt to taste. Slice the 6th egg into disks and top the salad along with some extra scallions.

Notes

Make-ahead instructions: when making this salad ahead of time, keep the vegetables, eggs, and sausage in a separate container from the pickles and green onions. Refrigerate all ingredients before putting them together when ready for make-ahead. Mix the salad only when ready to enjoy for maximum freshness. The salad will stand for longer if kept separately.

Nutrition

Calories: 572kcal | Carbohydrates: 26g | Protein: 17g | Fat: 45g | Saturated Fat: 10g | Cholesterol: 160mg | Sodium: 1230mg | Potassium: 829mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4340IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 3mg

Herbed Prime Rib Roast With Horseradish

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This juicy and tender Herbed Prime Rib Roast is cooked to perfection for the holidays. Each bite melts in your mouth and has a hint of tang thanks to the creamy homemade horseradish sauce.

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Large sliced beef roast on a wood cutting board

This post is a collaboration with Beef. It’s What’s for Dinner on behalf of the Beef Checkoff. All opinions are my own.

Your holidays just got a lot easier! This “set it and forget it” Herbed Prime Rib Roast with Horseradish is juicy, tender, and makes for a beautiful centerpiece during Christmas dinner. With just a few simple seasonings, this marbled piece of meat turns out impeccably flavored and is even great for leftovers.

No matter the size of your holiday meal, beef will make your dinner feel special. Keep your holiday traditions alive by cooking this delicious Beef Prime Rib Roast. You can stretch the leftovers into multiple meals by using the beef for sandwiches, easy lunches, or a quick dinner.

Large beef roast on a white serving plate

Still, looking for holiday inspiration? Head to Beef. It’s What’s For Dinner’s website to find shareable recipes, ingredients, and everything else you need to make the perfect beef holiday meal.

Woman's hands slicing a prime rib roast

What is Prime Rib Roast?

This beautiful, fatty, marbled piece of meat is called prime for a reason! Also called a Standing Rib Roast, Prime Rib is an excellent cut of meat and comes from the primal rib on the cow (one of the 9 primal cuts).

Bone-in Prime Rib is one of my favorites. It cooks slower, but seals in extra flavor. The meat will turn out juicy and tender.

Large white serving plate holding a beef roast with baby potatoes and green beans on the side.

Is Prime Rib Roast the same as Ribeye Roast?

Both a Prime Rib and Ribeye Roast are high-quality cuts of beef, come from the same part of the cow, and don’t stray far from each other in terms of flavor. They do, however, have a few key differences.

A Prime Rib Roast contains rib bones, meaning you get extra beefy flavors. It benefits from being cooked in its own juices as well as bolder seasonings. It’s a great choice when you need to feed a crowd.

Ribeye Roast is traditionally boneless but also delicious and a great choice for a date night or a special weeknight dinner. All it needs is a simple seasoning of olive oil, salt, and pepper. This cut of meat is best cooked with a sear and then finished in the oven and can be cut into steaks like I feature in my recipe for Ribeye Steak.

Close up of a sliced prime rib roast

Herbed Prime Rib ingredients

A cut of meat for a special occasion doesn’t necessarily have to be complicated. A Prime Rib Roast can be seasoned with just a few simple ingredients. Don’t forget the baby potatoes, green beans, and chimichurri sauce on the side!

Here’s what you need:

  • Bone-in Prime Rib Roast
  • Rosemary
  • Oregano
  • Garlic
  • Olive oil
  • Salt and pepper
A large raw beef roast seasoned with herbs and oil on a white serving plate

How to cook Prime Rib Roast

The secret to an excellent Prime Rib Roast is to cook it at a high temperature for a short amount of time, then turn the oven way down for a few more hours. I’d recommend using an oven-safe meat thermometer to make sure it’s cooked to perfection. Find more Oven Roasting Basics here.

This is how you cook a Prime Rib Roast:

  1. Prepare the roast: Place the roast in a roasting pan and cut a few shallow slits on the non-fatty side.
  2. Season the meat: Combine the rosemary, oregano, olive oil, and garlic in a bowl. Use it to season the Prime Rib on all sides and into the slits. Leave it in the fridge to sit for 30 minutes to one hour.
  3. Cook the Prime Rib: Sprinkle the roast with salt and pepper before placing it in a hot oven. After a few minutes, turn the heat down and cook for an additional 2 hours.
  4. Serve: Slice and serve with horseradish sauce.
A large raw beef roast seasoned with herbs and oil on a roasting rack

Horseradish sauce ingredients

To complement the beef, serve it with this creamy and tangy horseradish sauce. It’s easy to whip together and tastes even better than what you would be served in a steakhouse. Another sauce to add is my delicious chimichurri sauce.

This is what you need:

  • Sour cream
  • Creamed horseradish
  • White balsamic vinegar
  • Parsley
  • Chives
  • Salt
A sliced and cooked prime rib roast on a white serving plate with baby potatoes and green beans on the side

How to make homemade horseradish sauce

It’s so easy! Horseradish sauce can be made in 5 minutes and then used on the side of beef or in a sandwich.

This is what you need to do:

  1. Mix everything together: Mix the sour cream, horseradish, vinegar, and parsley together in a bowl. Season to taste with salt. 
  2. Serve: Scoop some of the sauce onto your plate with the roast or spread it on a beef sandwich the next day.

Helpful recipe tips

  • The prime roast cook time is set at 15-20 minutes per pound. If your roast is smaller, just calculate the full cook time that way.
  • Use an ovenproof meat thermometer instead of an instant-read meat thermometer. This helps you avoid opening the oven door countless times or poking holes in the meat.
  • Use a roasting pan with a rack if you have one. This will improve air circulation and promotes more even cooking.
  • Prime Rib is juiciest and the best tasting when it’s cooked medium rare (145°F) to medium (160°F) doneness.
  • Let the meat rest for 20 to 30 minutes after it comes out of the oven. Transfer the roast to a cutting board and cover it loosely with foil. This tent will seal in all of the natural juices and create a better, more flavorful bite. 

Storing and reheating

As soon as you’re done serving the Prime Rib Roast, seal up any leftovers in plastic wrap or an airtight container. Store them in the fridge for up to 3-4 days or freeze for up to 2-3months. Reheat the leftovers in the oven or microwave.

Store any leftover horseradish sauce in a jar or sealed container for up to 2 weeks. Spread it on a sandwich or serve it with steak!

What to serve with Prime Rib Roast

Don’t forget plenty of side dishes to complement your Prime Rib:

Large white serving plate holding a beef roast with baby potatoes and green beans on the side.

More beef recipes to try

These savory recipes featuring beef would be delicious at any time of year:

If you give this Herbed Prime Rib Roast With Horseradish a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

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3.67 from 3 votes

Herbed Prime Rib Roast With Horseradish

This juicy and tender Herbed Prime Rib Roast is cooked to perfection for the holidays. Each bite melts in your mouth and has a hint of tang thanks to the creamy homemade horseradish sauce.
Prep Time5 mins
Cook Time2 hrs
resting time30 mins
Total Time2 hrs 35 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: beef, dinner, dip, holiday, main course, main dish, sauce, weeknight dinner
Servings: 8 servings
Calories: 1372kcal
Author: Lena Gladstone

Ingredients

Prime Rib

  • 7 ½ lb Bone-In Prime Rib Roast
  • ¼ cup fresh rosemary chopped
  • ½ cup fresh oregano chopped
  • ¼ cup olive oil
  • 6 cloves garlic minced
  • 3 tbsp Kosher salt

Horseradish Sauce

  • ½ cup sour cream
  • 1 ½ tbsp creamed horseradish
  • ½ tbsp white balsamic vinegar
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • salt to taste

Instructions

Prime Rib

  • Place the roast in a roasting pan. Cut a few shallow slits on the non-fatty side of the roast. In a small bowl, combine the rosemary, oregano, olive oil, and garlic. Rub this mixture on all sides of the roast, pressing it into the slits on the top. Allow the roast to sit and marinate in the refrigerator for 30 minutes to one hour.
  • Preheat the oven to 450ºF. Sprinkle the salt and pepper all over the roast, putting an extra thick layer on the fatty side. Turn the roast over so the fatty side is facing up, then place in the preheated oven for 25 minutes.
  • Turn the oven down to 325 degrees and continue to cook for 2 hrs or until the center registers 130 degrees for a medium-rare center. Tent the roast and let it rest for 20-30 minutes before slicing. Slice and serve with the horseradish sauce.

Horseradish Sauce

  • Mix together sour cream, horseradish, vinegar, and parsley. Season to taste with salt. Serve with the beef. The sauce and leftover roast beef make a great sandwich the next day!

Notes

Tip: Cook time is approximately 15- 20 mins per lb, so if your roast is smaller, just calculate the full cook time that way.

Nutrition

Calories: 1372kcal | Carbohydrates: 4g | Protein: 59g | Fat: 123g | Saturated Fat: 50g | Cholesterol: 265mg | Sodium: 2831mg | Potassium: 1026mg | Fiber: 2g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 8mg

Garlic Butter Parker House Rolls

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Parker House rolls dressed in creamy garlic butter, a sprinkle of salt, and fresh sage are always welcome at dinner parties. Soft, buttery, and easy to make ahead of time!

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Bread rolls on a cutting board with butter on the side

These are not your average dinner rolls. Garlic Butter Parker House Rolls with sage are the best addition to holiday meals, dinner parties, or buffets. They have a soft, buttery, and garlic flavor that is completely irresistible!

Raw bread rolls in a baking dish

Picture-perfect Parker House Rolls are known for their consistent shape and golden-brown color. Baked to perfection, their dough is very soft and easy to pull apart. The signature fold over shape makes it easy to add more butter inside or even jam or compound butter.

This recipe for Parker House rolls is easy to whip together for the holidays or to freeze for later. Don’t forget more great side dishes to serve alongside them, like my creamy mashed potatoes or miso butter glazed carrots.

What are Parker House Rolls?

Parker House rolls are bread rolls made from yeast, all purpose flour, butter, milk, and eggs. They’re known for their signature buttery taste, uniform folded over shape, and pull-apart dough. Save this dinner roll recipe to make for holiday dinners or to freeze and bake later on.

Baked dinner rolls in a baking dish

Why are they called Parker House Rolls?

The rolls are named after the famous Boston Parker House Hotel. The recipe originated at the hotel in the 1870s after an angry chef threw a pan of unfinished rolls in the oven. That’s where they got their signature folded shape!

Close up of dinner rolls with sage leaves on top

Ingredients you need for parker house rolls

Make sure your yeast is still alive by checking the expiry date first. The rest of the ingredients you need are easy to find and very affordable.

This is what you need:

  • All-purpose flour
  • Instant Quick Rise Yeast
  • Kosher salt
  • Whole milk
  • Honey
  • Butter
  • Eggs
  • Fresh sage leaves
4 images showing the process of shaping dinner rolls

How to make parker house rolls with garlic butter

You’ll start making this dinner roll recipe by greasing a large baking dish and blooming the active yeast. From there, the recipe is fairly simple.

This is how it’s done:

  1. Mix the dry and wet ingredients: Combine the flour, yeast, and salt into the bowl of a standing mixer. Then add the warm milk, honey, egg, and butter.
  2. Make the dough: Mix the dough using the dough hook attachment until everything is incorporated. Cover the bowl with a plastic wrap and leave the dough to rise.
  3. Make the garlic butter: While you wait for the dough, mix the butter and garlic together in a small bowl. Set aside.
  4. Form the rolls: Transfer the dough from the mixing bowl to a lightly floured surface. Divide it in half, then roll each half into a square shape. Brush both squares with garlic butter before cutting the dough into 6 strips. Form the rolls by shaping each strip into a spiral shape, then placing them seam side down in the baking dish.
  5. Let them rise: Place a sage leaf on top of each roll. Cover with plastic or a damp kitchen towel and let them rise for 30 minutes.
  6. Bake: Place the baking dish in the oven and bake until the rolls are golden brown. When they’re done, brush with the leftover garlic butter and add a sprinkle of salt.
Close up of baked dinner rolls with fresh sage leaves

Helpful recipe tips

  • Check that the yeast is still alive. You can do this by checking the expiry date or letting it bloom in some warm milk and honey. When it becomes bubbly and foamy on top, it means the yeast is still alive. Pour the mixture right into the dry ingredients when you’re ready to get started.
  • To ensure every dinner roll is the same size: Use a digital scale to weigh the dough so they’re all the same.

Can these be made ahead of time?

Follow the instructions on the recipe card up until step 4 to make parker house rolls ahead of time. Instead of letting the rolls rise at room temperature, cover them up and place them in the fridge. The rolls can be left in the fridge for a few hours or overnight.

Remove the rolls from the fridge 30 minutes prior to baking, then bake as directed. 

Baked dinner rolls on a wood cutting board with a small bowl of butter on the side

Storage and freezing tips

These rolls store and freeze beautifully. I highly recommend preparing and freezing the dough or keeping a baked batch in your freezer so you can have them ready when the holidays arrive.

To prepare and freeze, assemble the rolls through step 5 in the recipe card, then cover the pan with plastic or foil and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours before baking.

To bake and freeze, bake the rolls as directed and let them cool completely. Store them in a sealed container or bag and freeze for up to 3 months.

What to serve with dinner rolls

Let’s get to cooking! Serve these garlic dinner rolls on the side of a savory dinner:

Did you try these soft and buttery Parker House dinner rolls? Let me know what you think and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!

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5 from 4 votes

Garlic Butter Parker House Rolls

Parker House rolls dressed in creamy garlic butter, a sprinkle of salt, and fresh sage are always welcome at dinner parties. Soft, buttery, and easy to make ahead of time!
Prep Time15 mins
Cook Time20 mins
Rest time45 mins
Total Time1 hr 20 mins
Course: Appetizer, Dinner, Side Dish
Cuisine: American
Keyword: appetizer, baked, breads, dinner, side dish, sides
Servings: 12 rolls
Calories: 359kcal
Author: Lena Gladstone

Ingredients

Parker House Rolls

  • 3 ¼ – 3 ½ cups all-purpose flour plus more if needed
  • 1 packet Instant Quick Rise Yeast equals 2 1/4 tsp
  • ½ tsp kosher salt
  • 1 cup whole milk warm
  • 3 tbsp honey
  • 4 tbsp salted butter room temperature
  • 1 large egg room temperature

Topping the rolls

  • 6 tbsp unsalted butter melted
  • 3 cloves garlic finely minced or grated
  • 12 leaves sage
  • flaky sea salt

Instructions

  • Preheat the oven to 350ºF. Grease a 9×13 inch baking dish.
  • In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, egg, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours.
  • To make the garlic butter, combine the softened butter and fresh garlic together in a small bowl.
  • Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about 1/4-inch thick.
  • Brush each square with garlic butter, saving any leftover butter for serving.
  • Cut each square of dough into 6 strips.
  • Roll each strip into a spiral and arrange seam side down in the greased baking dish.
  • Cover the dish and let the rolls rise in a warm spot for about 30 minutes until they're puffy. Add one sage leaf on top of each roll. Alternately, you can let the rolls sit in the fridge overnight ahead of time.
  • Bake the rolls for 18-25 minutes, until they're golden brown. Remove them from the oven and brush with the remaining garlic butter and a sprinkle flaky sea salt. Pull them apart to serve warm with more butter.

Notes

To Make Ahead: Prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place them in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 5, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving.
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.

Nutrition

Calories: 359kcal | Carbohydrates: 56g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 148mg | Potassium: 111mg | Fiber: 2g | Sugar: 6g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 3mg
Baked dinner rolls in a baking dish

Wild Mushroom and Sausage Stuffing

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Serve your guests this rustic and earthy Wild Mushroom and Sausage Stuffing for the holidays. This dressing is full of deep flavors from pork sausage, mushrooms, and fresh herbs and finished with melted cheese on top. Easy to make ahead of time!

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Large white dish filled with bread stuffing

Out of all the side dishes you’re bound to enjoy this holiday season, I urge you to indulge in this Wild Mushroom and Sausage Stuffing. Its deep flavors from sausage, mushrooms, herbs, and sourdough bread are so satisfying and filling. A versatile recipe, make it any way you like or follow my recommended variations.

The flavor combinations are unlike any other, thanks to the mix of pork sausage, shitake, cremini, and oyster mushrooms. Finished with melted Gruyere cheese on top, this stuffing is completely irresistible. It’s sure to make all of your holiday guests happy!

Prepare this stuffing a day ahead of time or freeze it for later. Full of flavor and uncomplicated ingredients, it’s one of the best Thanksgiving recipes around.

Large and small white bowls holding individual stuffing ingredients.

Ingredients you need

This rustic stuffing is the ultimate addition to your Thanksgiving meal. The wild mushrooms give it an earthy flavor while the juices from the pork sausage soak into the sourdough bread. It’s a unique recipe you can play with or make as-is.

Here’s what you need:

  • Sourdough bread
  • Pork sausage
  • Mixed wild mushrooms (like cremini, shiitake, and oyster)
  • Leeks
  • Unsalted butter
  • Fresh sage and parsley
  • Vegetable or chicken broth
  • Eggs
  • Gruyere cheese

What kind of bread should you use?

Any kind of dense hearty white bread is best for stuffing because of its firm texture. This kind of bread will still soak up flavor while retaining its shape as it bakes in the oven. I used sourdough, but a French or rustic loaf would also work well. Head to your local bakery and pick up a fresh loaf, then let it sit uncovered overnight so it hardens.

Looking for a gluten-free option? Go ahead and use a gluten-free loaf that will hold its shape as it bakes with the broth and other liquids.

Do you need to use eggs in stuffing?

Eggs act as a binder when used in stuffing. You don’t have to use them, but they do help to hold everything together. When you use eggs, the stuffing will feel a little more filling and be similar to a custard.

To make vegan stuffing, replace the eggs with 3 flax eggs instead. One flax egg = 1 tablespoon of ground flaxseed + 3 tablespoons of water. Let this mixture sit for 10 minutes, then mix in with your stuffing.

Woman's hand taking a spoonful of cooked stuffing from a small white bowl.

How to make Easy Mushroom and Sausage Stuffing

The best mushroom and sausage stuffing isn’t hard to make. As a bonus, it can be made ahead of time!

Here’s how it’s done:

  1. Toast your bread: Spread the cubes over 2 baking sheets and toast in the oven until they’re completely dried out.
  2. Saute the sausage: Pan fry the sausage pieces in a skillet until they’re brown. Transfer it to a large bowl.
  3. Cook the leek: In the same pan, cook the leeks in some butter until they’re soft. Transfer them to a large mixing bowl with the sausage.
  4. Cook the mushrooms: Increase the heat to medium-high. Cook the mushrooms with butter and salt until they’re golden-brown and tender. Add in some more butter, sage, and garlic and continue to cook for another minute. Add them to the large bowl.
  5. Toss with the bread: Mix the mushrooms, toasted bread, parsley, sausage, and leeks together in the bowl.
  6. Add the liquid: Whisk the eggs and broth together in a separate bowl, then pour them into the mushroom-bread mixture. Toss together.
  7. Bake the stuffing: Transfer everything in the pan to your prepared baking dish and cover with foil. Bake for about 20 minutes.
  8. Melt the cheese: Remove the foil and increase the oven temperature. Add the gruyere cheese on top and bake until it’s golden brown and bubbly. Finish with a sprinkle of fresh parsley and serve!

Can I make this stuffing ahead of time?

Stuffing gets even more flavorful when it’s made ahead of time. Assemble it completely, and then transfer it to your baking dish. Top is with a few knobs of butter, then cover it with buttered aluminum foil. Refrigerate overnight and bake the next day.

Toasting the bread cubes isn’t necessary if you’ve let them sit out ahead of time. Leave the bread on the kitchen counter for a few days so it can dry out. Afterward, keep it in an airtight container at room temperature.

Can I stuff this into turkey?

I wouldn’t recommend it. One of the best parts of this stuffing is the gooey melted cheese on top! That can be tricky when it’s stuffed inside of the turkey.

You need to make sure the stuffing cooks to a temperature of 165ºF when it’s inside of a turkey. This makes it safe to eat, but can sometimes mean your turkey is overcooked. Best to cook the two separately.

Close up of cooked stuffing with melted cheese and green herbs on top

Recipe variations

  • If you can’t find leeks, use chopped celery and white or yellow onion instead.
  • Use any type of sausage you like, depending on your taste. Feel free to replace the sausages with ground pork instead.
  • Make it vegetarian by replacing the sausage with a plant-based alternative.
  • Use another type of smooth and melty cheese if you don’t want to use Gruyere. Jarlsberg, comté, or raclette are all great substitutes.
  • Don’t forget the gravy! Serve the stuffing with my homemade beef gravy for the best finisher.
Close up of a large white dish with cooked stuffing with melted cheese on top

Storing leftover stuffing

Make sure the leftover cooked stuffing has had a chance to cool down to room temperature before storing it away. Keep the leftovers in the fridge for up to 4 days. Make sure it’s sealed in a shallow container.

You can also freeze stuffing for up to 1 month once it’s cool. Keep it in a freezer-safe sealed container or bag. Reheat it right from frozen in the oven or microwave.

Woman's hand taking a spoonful of cooked stuffing from a small white bowl.

More Thanksgiving recipes to try

Fill your plate with this stuffing and more savory side dishes for the holidays:

How did you like my Wild Mushroom and Sausage Stuffing? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations!

Print Recipe
5 from 2 votes

Wild Mushroom and Sausage Stuffing

Serve your guests this rustic and earthy Wild Mushroom and Sausage Stuffing for the holidays. This dressing is full of deep flavors from pork sausage, mushrooms, and fresh herbs and finished with melted cheese on top. Easy to make ahead of time!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Keyword: breads, holiday, mushrooms, pork, side dish, sides, thanksgiving, veggies
Servings: 10 servings
Calories: 463kcal
Author: Lena Gladstone

Ingredients

  • 1 loaf sourdough bread cut into 1/2-inch cubes
  • 8 tbsp unsalted butter divided
  • 2 medium leeks trimmed, halved lengthwise, and thinly sliced
  • 1 ½ lbs wild mushrooms I used cremini, shiitake, and oyster, trimmed and thinly sliced (about 6 cups)
  • 1 lb pork sausage
  • ¼ cup fresh sage leaves finely chopped
  • 1 ½ tsp kosher salt divided
  • ¼ cup fresh parsley finely chopped, plus more for serving
  • 2 ½ cups vegetable or chicken broth
  • 3 large eggs
  • 1 cup Gruyere cheese shredded

Instructions

  • Preheat your oven to 350ºF and line 2 rimmed baking sheets with parchment paper. Arrange 2 racks to divide the oven into thirds. Meanwhile, coat a 9×13-inch baking dish with 1 tablespoon of butter and set aside.
  • Divide the bread cubes between the 2 rimmed baking sheets and spread into a single layer. Toast until the bread is completely dry, 5-6 minutes. Flip half way and bake another 5-6 minutes. Set aside to cool.
  • Heat a 12” skillet to medium-high heat. Add the sausage and cook until browned. Transfer it to a large mixing bowl.
  • In the same skillet, melt 3 tablespoons of the butter over medium heat. Add the leek and cook, stirring occasionally, until it begins to soften (6-7 minutes). Add to the bowl with the sausage.
  • In the same skillet, increase the heat to medium-high. Add the mushrooms, 3 tablespoons of butter, and 1 1/4 teaspoons of salt. Cook until the mushrooms are golden-brown, tender, and any liquid released is almost evaporated (9 minutes). Add 1 tablespoon butter, sage, and garlic and cook for 1 minute. Transfer to the large bowl with the sausage and leeks.
  • Add the bread cubes and parsley to the bowl, toss to combine in the pan with the mushrooms and leeks. Now transfer to the baking dish.
  • Pour the broth, eggs, and remaining 1/4 teaspoon salt in a medium bowl or large liquid measuring cup and whisk to combine. Pour it over the bread and mushroom mixture and use your hands or a large spoon to gently toss until all the bread is evenly moistened.
  • Cover with foil and bake at 350ºF until warmed through and slightly puffed (20 minutes).
  • After 20 minutes, remove it from the oven. Increase the oven temperature to 425°F. Remove the foil and add 1 cup of shredded Gruyere cheese on top and bake until the top is golden-brown and crisp, 15-20 minutes. Sprinkle with freshly chopped parsley leaves before serving.

Notes

Make ahead: The bread can be dried out in the oven a few days before and stored in an airtight container at room temperature, or just left out on the baking sheets overnight to dry at room temperature instead. The stuffing can also be completely assembled, topped with butter, covered tightly with buttered aluminum foil, and refrigerated overnight. When ready to bake, let the baking dish sit out on the counter as the oven heats. Bake for the same amount of time.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 1 month.

Nutrition

Calories: 463kcal | Carbohydrates: 34g | Protein: 20g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 127mg | Sodium: 1182mg | Potassium: 449mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1068IU | Vitamin C: 5mg | Calcium: 185mg | Iron: 3mg

Roasted Butternut Squash Risotto With Crispy Sage

by

This Roasted Butternut Squash Risotto With Crispy Sage is perfect for a fall date night. Squash purée is mixed into the soft and elegant risotto to create a warm and comforting dinner or side dish. It’s the easiest risotto you’ll ever make!

Jump to Recipe
White bowl with cooked risotto with sage and cheese on top.

Just because the weather is colder and the leaves are changing doesn’t mean we have to stop eating healthy. My Roasted Butternut Squash Risotto With Crispy Sage has light ingredients while still tasting warm and comforting.

Woman's hands holding a white bowl full of cooked risotto with roasted squash and sage on top.

This fall date night recipe after being inspired by my roasted squash spaghetti and lemon risotto. With a little tweaking, you end up with a combination of the two that is perfect for fall date nights, weeknight dinners, or dinner parties.

White bowl with cooked risotto with sage and cheese on top.

This dish combines the flavors of fall into a refined risotto that is tasty on its own or as a side dish. The broth and white wine soak into the rice as it cooks, and is finished with a roasted butternut squash purée. Top with crispy sage and parmesan for an elegant and satisfying meal!

White bowl with cooked risotto with sage and cheese on top.

What is risotto?

Risotto is an Italian dish made from short-grain Arborio rice. The rice is traditionally cooked in a flavorful broth until it becomes soft and creamy. Most risotto recipes contain butter, cream, cheese, or white wine to add layers of flavor.

Risotto may seem intimidating due to its lengthy and attention-grabbing process, but it’s fairly easy to tackle! You won’t need to constantly stir the rice and veggie broth together (as most traditional recipes require) in this recipe. Just pour in the wine and broth and let it cook!

You’ll end up with a velvety smooth, creamy pot of risotto. You’ll know you’ve done a great job if the risotto doesn’t run down the plate and has a soft and creamy texture.

Chopping butternut squash on a cutting board. Rice, broth, butter, oil, and cheese on the side.

Ingredients you need

All of the fall flavors in this elegant dish are warm and comforting. It’s the best dish for a fancy dinner on a chilly night.

This is what you need:

  • Butternut squash
  • Arborio rice
  • Vegetable broth
  • White wine
  • Shallots and garlic
  • Butter
  • Parmesan cheese
  • Sage leaves
  • Olive oil
4 images showing the process of roasting butternut squash and cooking rice.

How to make Roasted Butternut Squash Risotto With Crispy Sage

I’ve simplified this risotto recipe to make it as easy as possible. There’s no constant stirring needed!

Here’s how to make it:

  1. Fry the sage: Heat the oil in a small pan and fry 5 or 6 sage leaves at a time. Cook until crispy, about 15 seconds per leaf, then leave them to rest on a paper towel-lined plate.
  2. Toast the rice: In a skillet over medium-low heat, cook the shallots and butter for 3 minutes. Add in the garlic, more butter, and then the rice. Toast for 3 minutes.
  3. Prepare the risotto: Pour the wine into the skillet. Leave it for 1 minute, then add in some veggie stock and stir well. Let it sit, covered, for 20 minutes while the rice soaks in the liquid.
  4. Roast the squash: While the rice is cooking, place your seasoned squash on a baking sheet and roast for 20 minutes. You’ll know it’s done when the edges have started to brown and it’s fork-tender.
  5. Purée the squash: Set 1 cup of the roasted squash aside. When it’s cool enough to handle, purée the rest with some veggie stock in a food processor or blender until smooth and set aside.
  6. Mix together and serve: Once the rice has soaked in all of the broth and wine, stir in the parmesan cheese and squash purée and mix well. Serve the risotto hot with crispy sage, parmesan, and the reserved squash on top!
4 images showing the process of cooking the roasted butternut squash risotto

Helpful recipe tips

  • Cut the squash into really small chunks to speed up the roasting process.
  • Test the oil before frying the sage. Place 1 small leaf into the oil and when it starts to bubble around the edges (without splattering), it’s ready!
  • Keep extra sage leaves on standby just in case some burn.
  • Test the consistency of the risotto by running a spoon through the rice in the pan. If it slowly comes back together, you’ll know it’s ready to be enjoyed!
Close up of cooked rice with orange squash and sage on top

Variations and substitutions

  • Remove the alcohol and leave out the white wine. You can replace it with more broth or lemon juice.
  • Don’t have butternut squash? Substitute it for pumpkin or sweet potato purée instead.
  • If you don’t have vegetable stock, chicken stock is a great substitution.

Storing leftovers

Even though it’s best enjoyed fresh from the stove, leftover risotto can be stored in a covered container in the fridge for a few days.

It’s best to reheat leftovers in a skillet on the stovetop rather than the microwave. Heat the skillet over medium heat and add in a splash of water or broth to help loosen up the rice and bring back its creamy consistency. 

What goes well with risotto?

Butternut squash risotto is perfectly delicious on its own, but it also makes for a filling side dish! It would go wonderfully on the side of any of these main dishes:

White bowl with orange cooked rice with cheese and wine on the side.

Did you try my Roasted Butternut Squash Risotto With Crispy Sage? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations!

Print Recipe
4.34 from 3 votes

Roasted Butternut Squash Risotto With Crispy Sage

This Roasted Butternut Squash Risotto With Crispy Sage is perfect for a fall date night. Squash purée is mixed into the soft and elegant risotto to create a warm and comforting dinner or side dish. It's the easiest risotto you'll ever make!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Side Dish
Cuisine: Italian
Keyword: dinner, easy dinner, fall flavors, italian, risotto, roasted squash, side dish, sides
Servings: 4 servings
Calories: 773kcal
Author: Lena Gladstone

Ingredients

Risotto

  • 1 cup Arborio rice
  • 2 ½ cups vegetable broth hot
  • ½ cup white wine or sub for extra broth
  • 2 Shallots finely chopped
  • 3 garlic cloves finely chopped
  • 4 tbsp butter
  • 2 cups Parmesan cheese
  • Salt to taste

Roasted Butternut Squash

  • 5 cups butternut squash peeled and cut into 1/2 in cubes, roasted
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ½ cup vegetable stock

Crispy Sage

  • ¼ cup sage
  • 3 tbsp olive oil

Toppings

  • Crispy sage
  • 1 cup roasted butternut squash
  • Parmesan cheese

Instructions

Crispy Sage

  • Add oil to a small pan and over medium heat. Place a wooden spoon in the oil. When small bubbles start to form around the edges, the oil is ready. Place 5 or 6 sage leaves in the oil for about 15 seconds each. Leave them to rest on a paper towel-lined plate.

Risotto

  • Add 2 tablespoons of butter and the shallots to a large skillet and cook for 3 minutes on medium-low heat. Add in the garlic and cook for another minute.
  • Add 2 more tablespoons of butter into the pan, then the rice. Toast for 3 minutes. Add in the white wine and cook for 1 minute.
  • Add 2 1/2 cups of hot stock into the rice and stir well. Cover with a lid and cook for 20 minutes on medium-low heat, stirring halfway to ensure nothing burns.

Butternut Squash

  • Preheat oven to 450ºF.
  • Toss the cubed squash with oil and salt. Add to a baking dish lined with parchment paper. Bake it for 20 minutes, stirring halfway.
  • Reserve 1 cup of roasted squash and set aside. Add the rest to a food processor or blender with 1/2 cup of vegetable broth. Process/blend until very smooth.
  • Mix the squash purée and parmesan cheese into the risotto.
  • Scoop the finished risotto into bowls and top with the reserved squash, more parmesan, and crispy sage leaves.

Nutrition

Calories: 773kcal | Carbohydrates: 72g | Protein: 24g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 65mg | Sodium: 1911mg | Potassium: 895mg | Fiber: 6g | Sugar: 8g | Vitamin A: 23444IU | Vitamin C: 46mg | Calcium: 713mg | Iron: 4mg

ROASTED SQUASH, GARLIC, HAZELNUT & CRISPY SAGE SPAGHETTI

by

squash_spaghetti_lenaskitchen_8The air outside is nice and crisp and the weather calls for comforting dishes like this yummy simple spaghetti. It’s filled with roasted butternut squash, roasted garlic, crispy sage leaves, hazelnuts and shaved parmesan.
[Read more…] about ROASTED SQUASH, GARLIC, HAZELNUT & CRISPY SAGE SPAGHETTI

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