Cornbread Oyster Dressing

4 ounce fat-back pork; cut into 1/4 inch cubes (or 1/4 cup vegetable oil)
2 large onions; peeled, diced (about 1 1/2 cups)
4 celery stalks; thinly sliced (about 1 cup)
3 cup crumbled cornbread
4 large eggs; lightly beaten
3/4 cup whole milk
24 medium freshly-shucked oysters (preferably blue points) with their juice
2 tablespoon crushed; dried sage leaves
Salt; to taste
Freshly-ground black pepper to taste
2 tablespoon butter


Preheat oven to 375 degrees. Heat the cubed fat-back or oil in a large, heavy skillet over medium heat. When the pan is hot add the diced onions and sauté until they become translucent. To the onions add the sliced celery and continue to cook 2 minutes more. Remove from the heat and allow to cool completely. In a bowl combine the eggs and milk. Add the crumbled cornbread, the oysters and their juices, the cooked onion and celery, sage, salt and pepper. Coat the sides of a baking dish with the butter. Pour the cornbread-oyster stuffing into the dish, and bake 35 to 40 minutes. Cool several minutes before serving.