The Bear-Naked Chef
Photography by Brandon Roberts

Get a Stuffing with Sausage & Nut

Ok! We (bearly) made it through this crazy year alive and we’re almost at the finish line. It’s time to cap it of with a holiday celebration! One that’s steeped in tradition, music, family, friends, gay holiday parties, and of course good food. Christmas is one of my favorite holidays by far, purely because I get to cook some of my favorite fare. Yes, the turkey we make is moist, flavourful and delicious, but what gets me most excited this season is what gets stuffed in the bird: a hearty stuffing! There are thousands of ways to prepare this dish as we know and I’ve tried several, however, a few years ago while I was in Italy, I discovered one of the best ways to juzshe this side up by featuring these delicious and savory items: sausage, chestnuts and truffle butter! Yum! All of these ingredients are rich and have complex depth flavors and when combined herbs to dress-up those boring croutons, they combine to make an explosive and orgasmic party in your mouth.

So, on this one year anniversary of the launch of my first Bear-Naked Chef video, and in lieu of this festive holiday occasion, I gift to you, this recipe that will be sure to blow…your minds, wow your guests and have them begging for more….Merry Christmas and Happy New Year everyone! Have a sexy, safe and happy holiday! XO

Roasted Chestnut, Sausage and Truffle Butter Stuffing



  • 6 oz. truffle butter (set 2 oz. aside to top stuffing before baking)
  • 1 oz. salted butter to coat baking dish or pan
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots
  • 1 lb. sweet sausage (Italian preferred)
  • 3 tbs. chopped thyme
  • 2 tbs. chopped marjoram
  • 2 tbs. chopped rosemary
  • 3 tbs. chopped sage
  • eggs, beaten
  • 1/2 lb. cooked/roasted & chopped chestnuts
  • 12 oz. bread croutons (homemade the day before)
  • 1 cup hot chicken stock
  • 2 Teaspoons of poultry seasoning
  • salt
  • pepper


    Day before preparation

    1 day before break or cut pieces of white bread and spread on a few baking sheets, about 3/4 or less in size. Sprinkle with poultry seasoning, toss to distribute and leave uncovered, over night.

    Day of preparation

    Preheat the oven to 325 degrees. In a skillet, melt the truffle butter and add the onions, celery and carrots and sweat, lightly salt and pepper. Sauté the sausage in a separate pan. In a large bowl, add the sautéed onions and celery, herbs, eggs, chestnuts, sausage, and croutons, and mix together. Stir in hot chicken stock. Transfer the dressing to a buttered 8½-by-13-in. baking pan, distribute last 2 oz. of truffle butter on top and cover with foil. Bake in the oven for 40 minutes. Uncover and cook for an additional 15 minutes or until golden brown.




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