Prep Time: approximately 1 hour.
1. In a large heavy Dutch oven, brown the chicken livers in the olive oil. Chop while cooking.
2.When cooked dark, remove the livers, then add celery, onion and bell pepper to the pot. Sauté until onions are translucent. Return livers to the pot. Add Italian seasoning, parsley, chicken broth and rice. Be sure rice is well covered with liquid.
3. 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 ten 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.
4. 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.
Submitted by Chef Lee Bordelon