(Can be prepared ahead of time.)

Ingredients

　　1 pound ground pork

　　1 turkey liver or 2 chicken livers, chopped (optional)

　　1 stick butter

　　2 large yellow onions, chopped

　　4 stalks celery, chopped

　　8 green onions, trimmed and chopped

　　3 tablespoons chopped fresh parsley

　　1/2 teaspoon dried thyme

　　3 bay leaves

　　4 cups whole-grain whole-wheat bread crumbs

　　2 cups coarsely chopped pecans

　　3 large eggs, beaten

　　1 teaspoon salt

　　1/2 teaspoon ground black pepper

　　Preheat the oven to 325 degrees. Combine the veal, pork, and liver, if desired, in a large skillet and cook over medium heat, stirring constantly until browned, about 10 minutes. Using a slotted spoon, remove the meat to a large bowl. Drain the fat and add the butter to the skillet. When it has melted, add the onions, celery, and green onions. Stirring, cook until the onions turn translucent, 3 to 4 minutes. Stir in the parsley, thyme, and bay leaves. Continue to cook, stirring frequently, until the vegetables are soft, about 5 minutes. Scrape the mixture into the bowl with the meat. Stir well. In a second bowl, add just enough water to the bread crumbs to moisten, then squeeze out excess water and add moistened bread crumbs to the meat mixture. Stir well. Stir in the pecans, then the eggs. Season with salt and pepper. Stir well. Transfer the dressing to a 4-quart ovenproof casserole dish, cover, and bake until well browned and bubbly, about 45 minutes.

　　Sugar Busters! Quick & Easy Cookbook