- 2 pounds chicken livers
- 6 tablespoons olive oil
- 3 stalks celery, chopped
- 2 large onions, chopped
- 1 large bell pepper, chopped
- 1 tablespoon dried parsley, or several sprigs of fresh chopped
- 1 tablespoon Italian seasoning
- 49 ounces chicken broth (You may need more)
- 2 pounds rice (long grain white), rinsed and drained
- ¾ cup halved pecans (optional)
- 2 dozen oysters, optional (2 to 3 jars if you have to buy them that way)
Prep: 45 mins | Cook: 1 hour | Extra time: 30 mins, resting
- In a large heavy Dutch oven, brown the chicken livers in the olive oil. Chop while cooking.
- When cooked dark, remove the livers, then add celery, onion and bell pepper to the pot. Cook over medium heat until onions are translucent.
- Return livers to the pot. Add parsley, Italian seasoning, chicken broth and rice. Be sure rice is well covered with liquid.
- Bring to a boil and continue stirring to keep the rice from sticking. If you need more liquid, add more broth or water. Cook for about 10 minutes on high, then reduce heat and continue to cook for ten minutes more. Keep a close watch on the rice so that it doesn’t get mushy.
- Just before the rice is done, add the pecans. Remove the rice from the heat and stir in the oysters, juice and all.
- Let stand at least 30 minutes before stuffing the bird. If possible make the dressing the night before, so that the seasonings get time to know one another.