Herbed Chicken Liver Stuffing

Method

Place a medium-sized saucepan over low-medium heat, add the bacon, and cook until crisp. Carefully remove the bacon from the pan, and drain on paper towels. Carefully pour off the bacon drippings, leaving a few teaspoonful's in the bottom of the pan.

Add the chicken livers to the saucepan and sauté until done, but still pink inside. Watch closely, as the diced livers will cook quickly. Remove the livers from the pan and set aside.

Combine the water, butter or margarine, marjoram and thyme in the saucepan, and bring to a boil over high heat. Reduce the heat, cover the pan, and simmer for 4 minutes.

Uncover the saucepan, and stir in the bacon, chicken livers, stuffing mix, and pecans.

Cover the pan, remove from the heat, and let stand for 5 minutes, or until all the liquid has been absorbed. Fluff with a fork before serving.