Cook 6 cups of white rice. Don't use quite as much water as required because you will be mixing the rice with the meat and liquid mixture.
To create a stock:
Lightly season chicken livers with salt and pepper. Place in sauce pan covering the livers with water. Add 1 medium quartered onion and 5 celery sticks. Boil until livers are soft. Keep liquid for stock. Smash livers for meat mixture.
In large skillet, brown pork and ground meat in 3 tablespoons of vegetable oil. After browned, drain meat in a colander and discard oil. Then add meat back to skillet and add chopped onions, garlic, and celery and smashed livers. Mix well. Cover pan and simmer until vegetables are soft. Stir often so meat doesn't stick to pan.
Add 2 cups broth, stir, then cover and simmer for 30 minutes. Taste before adding salt and pepper. Remember that the pork sausage is already seasoned with pepper.
Add half of cooked rice to meat mixture and broth. Then, use discretion and keep adding rice to the meat mixture until preferred consistency for your dressing is reached. Remember, an extra bit of broth is always available in cans, if you run short.
Place finished rice dressing in roaster or buttered casserole dish. Sprinkle melted butter and chopped parsley and green onions on top of rice dressing.
To heat: 350 degrees is always a good temperature in oven. If you keep the dressing on the stove top, stir "every once in a while" while heating on medium.