Veal and Pork Dressing with Chopped Pecans

Preparation

1. 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.