Step 1

Heat the oven to 350°. Spread the pecans on a sheet pan and toast for 8-10 minutes or until the pecans are browned, toasted and fragrant. Roughly chop and set aside.

Step 2

Bring 1-2 cups of water to a rapid simmer in a small saucepan. Remove the pan from the heat and add the chicken livers. Set aside to poach (it will only take about 5-6 minutes).

Step 3

Remove the livers from the water. Reserve some of the poaching liquid in case you need it later. Roughly chop the livers. Set aside.

Step 4

Place a large skillet over medium high heat and add the butter to melt. Stir in the ground beef and pork and cook, breaking the meat apart with a wooden spoon. Cook until the meat is browned through and the pork and beef are separated into small grains.

Step 5

Add the onions, celery, green and red bell pepper, kosher salt, black pepper, Creole seasoning and minced garlic. Stir and simmer for about 8-10 minutes until the vegetables are softened and flavors are well combined.

Step 6

Add the oysters and their liquid to the meat mixture and use the edge of the spoon to break the oysters into small, almost indecipherable pieces. Cook for 5-6 minutes until the oysters are well combined.

Step 7

If the mixture starts to look dry, you can add a few tablespoons of the reserved poaching liquid, but it shouldn't be wet or sopping.

Step 8

Add the rice, diced green onions and parsley to the meat mixture and gently fold it together until evenly combined. Stir in the pecans.

Step 9

You can use the rice dressing to stuff several chickens or a turkey. If you're making the rice dressing ahead of time, bring it to room temperature before stuffing a turkey.

Step 10

Transfer the rice dressing to a large serving bowl and sprinkle with additional parsley and diced green onions. Serve as a side dish.

Step 11

To serve as a casserole, spray a 2 quart casserole dish with vegetable spray and fill it with the rice dressing. Dot the casserole with about 1 tablespoon of butter and cover the dish with foil. Bake for 20 minutes at 350° to heat through, then remove the foil and bake for an additional 8-10 minutes until the top is lightly browned and crusted.