Cornbread Oyster Dressing

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4 ounces fat-back pork, cut into 1/4-inch cubes, or 1/4 cup vegetable oil

2 large onions, peeled and diced (about 1 1/2 cups)

4 stalks celery, thinly sliced (about 1 cup)

3 cups crumbled cornbread

4 large eggs, lightly beaten

3/4 cup whole milk

24 freshly shucked oysters, medium size (preferably Blue Points) with their juice

2 tablespoons crushed, dried sage leaves

Salt and freshly ground pepper to taste

2 tablespoons butter