Combine ingredients, moistening with some of the bacon fat and sufficient water to make stuffing firm, but not dry. Place a tablespoon on each slice of liver, roll up and fasten with a toothpick or skewers. Brown in canola oil, season with additional salt and pepper and cover bottom of pan with water.
Cover pan tightly; simmer about 2 hours, turning occasionally. Remove rolls, make gravy of remaining liquid.
Serve with favorite vegetables.
Cajun Country -- New Iberia, Louisiana