1. In a bowl, mix the white beans, chopped parsley, a pinch of salt and 4 tbsp of extra virgin olive oil. Set aside.
2. In a large saucepan, heat 6 tbsp of extra virgin olive oil. Add the onions, celery, chicken livers and apples. Cook until the livers are cooked.
3. In a large bowl, mix the bread cubes, herbs, a bit of salt, the red pepper puree, the lemon zest, the raisins and the chicken broth. Add 3 tbsp of extra virgin olive oil and the liver mixture. Let it rest until the broth is completely absorbed.
4. Beat the eggs with 2 tbsp of warm water and add to the mixture. Gently fold in the white beans. Transfer this mixture to a large greased baking dish and sprinkle with extra virgin olive oil.
5. Cover with aluminum foil and cook with the turkey.