Angel Cole's Best Stuffing Ever

The Best Stuffing Ever


1 pan of cooked cornbread (6 cups crumbled)
4 tbsp of butter (1/2 stick)
1 cup chopped celery
1 small onion
4 eggs (beaten)
4 cups chicken stock
1 can cream of celery
2 tbsp dried sage
1 tbsp dried thyme
Salt and pepper to taste


Preheat oven to 350 degrees Fahrenheit and grease two 9x13 baking dishes. 


Crumble cooked cornbread into separate mixing bowl (should have about 6 cups). 


In a large skillet over medium heat, melt the butter and saute the celery and onion until soft. 


In a large mixing bowl, combine the celery, onions, and cornbread. Then add eggs, chicken stock, and cream of celery, stirring after each item. Next add sage and thyme, mixing well. Salt and pepper to taste. 


Pour mixture into two 9x13 baking dishes. Bake at 350 degrees Fahrenheit for 30 minutes.

Mashed Sweet Potatoes

Mashed Sweet Potatoes


2-3 sweet potatoes
1/2 & 1/2 (or milk, if you're health-conscious)
2 tbsp butter
Pinch of brown sugar
Salt & pepper to taste


Wash, peel, and cube potatoes into 1 inch chunks. In medium to large sauce pan, cover sweet potatoes with water. Cook on high heat until water is boiling, then reduce to medium to medium-high and boil for 12-15 minutes, until tender when you stick it with a fork. Drain water. Partially mash the potatoes, then add 1/2 & 1/2 or milk until you can just see it at the edges, approximately a third to a half a cup. Mash further, then add butter and brown sugar. Finish mashing until potatoes are at consistency desired (I like them to still be a little lumpy, but that's me). Salt and pepper to taste, then serve.