best recipes using dry sherry

Make some bread. And do a 'all day' french onion soup. Either Julia's recipe or the America's Test Kitchen recipe. (which does a easier oven caramelization of the onions). http://www.food.com/amp/recipe/best-french-onion-soup-americas-test-kitchen-493446

The soup freezes well and you can portion it out and add a splash of sherry to brighten it up after a defrost.

In fact most soups from can to home made can benefit from a splash of sherry just before serving.

There is a bed and breakfast called The Lyndon House in Lexington, KY, where the host makes scrambled eggs with bacon, cheddar, sherry and chives for breakfast. Divine.

I use it in Asian dishes in lieu of rice wine, as already mentioned here. I also store my fresh ginger in it--peel & chunk up the ginger, put into a jar, pour dry sherry over & keep in fridge. Use can use the sherry out of the jar in stir-fries, then top it off with more from the bottle.

Sherry is often restricted to drinking as an aperitif, but it stands up well as a drinking wine.
Have a look at some wine & food sites for recommended pairings, or just add it to your drinking rotation with main dishes and desserts, especially but not exclusively those made with some sherry as ingredient.
http://www.foodreference.com/html/artsherryfood.html
http://www.latimes.com/food/dailydish/la-dd-pairing-sherry-with-food-20140620-story.html
http://dish.allrecipes.com/sherry-wine-and-food-pairing-ideas/

I have not tried it yet but this recipe is a contest winner https://food52.com/recipes/65445-shaoxing-roast-chicken

Dry Sherry was suggested to me as a reasonable substitute for the Shaoxing wine it calls for.

This is one of my two most favorite! https://food52.com/recipes/65034-tetrazzini

Answers to that could run to a medium cookbook, but Spanish cookbooks would be a good place to start- there's a meatballs with a sherry-almond sauce that's often seen, and many more. I make beef stroganoff with sherry, including some in the noodles, but it doesn't use up much, and of course all sorts of stews and gravies can use some with good effect, but it'll be a slow way to use up your hogshead.

It will last forever, so unless storage is an issue, don't worry about using it up all at once. Also, keep a bottle on your refrigerator door to use in stir fries, instead of rice wine.
For a dessert sauce that takes full advantage of sherry - https://food52.com/recipes/32024-amontillado-dessert-sauce ;o)

Here's a helpful site, http://www.saveur.com/article/-/Sherry-Recipes

There's a delicious looking cream of crab soup in the slide show.