AHEAD OF TIME: Boil hen, debone, and chop meat. Reserve broth and refrigerate. Chop celery, green onions, and onions. Cook cornbread. Boil eggs and peel.

TO MIX UP DRESSING: Remove hen broth from refrigerator. Skim off 3/4 of hen fat from top of broth (put in container and save). Heat broth. Saute onions, green onions, and celery in some of reserved hen fat. Crumble cornbread in roaster pan. Add chopped up boiled eggs and hen meat.

Drain oysters, but do not wash! Add approximately 1/4 cup of the drained water from the oysters to roaster pan. Add sauteed vegetables, salt, pepper and sage. Pecans may also be added at this point. Begin adding hen broth. Dressing should be SOUPY (can add raw eggs, if you wish).

Bake dressing until heated and bubbling. Remove and add oysters. Cook a very short time. Do not over cook! Celery Green onions Onions Salt Pepper Sage Eggs 1 qt. oysters About 1/2 c. pecans