The 'Bear-Naked Chef' Shares His Top Tips for Stuffing

"This is a wonderful recipe I created with my business partner, Art Smith -- Oprah's former personal Chef -- during our travels cooking for Michelle Obama on her twelve-city Becoming book tour." Um, gorgeous *and* Obama-adjacent? Be still my heart.

The fuzzy hunk continued, "We both can't be home with our families this Thanksgiving, so we decided to throw an early dinner for some friends the night before Michelle's first engagement in Chicago."

"This is the most delicious, flavorful, and decadent stuffing you've ever tasted," the beefcake said. Not to mention, Michelle Obama has eaten his stuffing.

"You might even pass up the turkey." Where I failed to ask him how he might hypothetically fist the stuffing into the turkey, he was kind enough to share his secret recipe.

- 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)
- 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