Clean, wash and chop the chicken livers (or offal) into small cubes. Pour oil in a pot, once it heats up, add the livers.
Braise them, then add the leeks, cleaned and chopped into small circles, as well as the finely chopped onions and the cleaned and finely chopped carrot. Braise about 4-5 min., then add the sliced mushrooms.
Saute another 4-5 min., then add the rice and once it changes color pour in about 2 cups water, add the salt, black pepper to taste and boil 15-20 min., while stirring from time to time to prevent it from sticking.
Fill the turkey with the prepared stuffing and sew it closed. If you have any stuffing left over, arrange it around the turkey in the tray. Smear the turkey on both sides with salt and pepper.
Pour in a little water in the tray and cover with foil. 1 hour before removing it from the oven, remove the foil for it to gain a nice crispy crust on top. Bake at 392°F (200 °C) until ready, about 3-4 hours.