Preheat oven to 250 degrees F.

Tear bread into pieces and process in a food processor until fine crumbs form.

Spread bread crumbs on a shallow baking sheet and bake for 10 minutes, or until dry and lightly golden.

Melt 3 tablespoons of butter in a skillet over medium heat.

Sauté minced onions, celery, and garlic until softened (about 3 minutes).

Stir in minced water chestnuts and thyme, cook for 1 minute.

Stir in parsley and remove from heat.

Combine the sautéed vegetable mixture with the bread crumbs in a bowl.

Melt 2 tablespoons of butter in the same skillet over medium heat.

Sear chicken livers on both sides until golden. Reduce heat, cover, and simmer for 2 minutes until cooked through.

Remove livers and chop into small pieces.

Pour out butter from skillet (do not wipe) and return to medium heat.

Add chicken stock and reduce by half, scraping up any browned bits.

Remove from heat and swirl in remaining 3 tablespoons of butter.

Pour the reduced stock/butter mixture into the bowl with the crumbs.

Stir in the beaten egg and season with salt and pepper.

Take walnut sized portions of the stuffing mixture and gently squeeze to form balls.

Cut bacon strips in half widthwise.

Lay two bacon pieces in a crisscross pattern.

Brush bacon with maple syrup.

Place a stuffing ball in the center of the bacon crisscross.

Wrap the bacon around the stuffing, securing with toothpicks.

Preheat oven to 375 degrees F.

Place the stuffed bacon rolls on a roasting rack over a baking sheet.

Roast until crisp and hot throughout, about 30-35 minutes.

Serve hot or warm.