Rating: 4.5 stars
273 Ratings
  • 5 star values: 210
  • 4 star values: 10
  • 3 star values: 23
  • 2 star values: 24
  • 1 star values: 6

Gallery

Credit: Grant Cornett

Recipe Summary test

hands-on:
1 hr
total:
2 hrs
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Heat the oil in a large skillet over medium heat. Working in batches, cook the mushrooms, tossing occassionally, until browned, 8 to 10 minutes. Transfer to a plate and reserve the skillet.

    Advertisement
  • Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.

  • Meanwhile, wipe out the skillet and melt the butter over medium heat. Add the onions, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the sherry and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.

  • Add the bread, broth, eggs, mushrooms, parsley, rosemary, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.

Nutrition Facts

364 calories; fat 18g; saturated fat 8g; cholesterol 80mg; sodium 875mg; protein 11g; carbohydrates 38g; sugars 5g; fiber 3g; iron 3mg; calcium 95mg.
Advertisement