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a bowl of food on a table


Served 8

  • 3 pounds fresh mushrooms, sliced

  • 6 tablespoons butter

  • 1 large onion

  • 4 cloves garlic, minced

  • 1/2 cup dry sherry

  • 3 tablespoons fresh thyme, leaves minced

  • 1 tablespoon rosemary, finely minced

  • season with salt and pepper

  • 4 cups dried cooked cornbread, crumbled

  • 1 1/2 cups hot beef or chicken broth

  • 3 large eggs, beaten

  • 1 teaspoon sherry vinegar

  • 1 cup chopped parsley, chopped

  • 1/2 cup chives, chopped


  1. Make beforehand: Once your cornbread is made, dry in a pre-heated 300F oven for 30 minutes before using.

  2. Butter one 9×13 inch baking dish. Preheat oven to 350F.

  3. Heat a large skillet over medium high heat. Melt the butter with NO browning, add the mushrooms, and cook stirring often until the mushrooms are starting to golden and until most of the liquid has evaporated., 3-4 minutes. Add the onion and garlic and continue to sauté for another 3-4 minutes, until the onions are translucent. and garlic fragrant.

  4. Remove the pan from heat and deglaze with the dry sherry. Place back on the heat, add the thyme and rosemary, and continue to cook over medium high heat until the liquid has evaporated. 2-3 more minutes. Season with salt and pepper to taste.

  5. In large mixing bowl, combine bread cubes with broth, eggs and vinegar, add mushroom mixture and parsley; mix well. Let it rest 20 minutes for the bread to absorb the stock. You may want to add more if too dry. Transfer into a baking dish.

  6. Bake uncovered for about 30-40 minutes. Check after 30 min to check the dryness. You shouldn’t need anything at this point, Keep baking until nice and brown on the top.