Oyster Dressing

1 medium chicken
1 pint oysters
Large box saltine crackers
small pan of corn bread
10-12 slices white bread
2 large onions - chopped
2 cups chopped celery
1 stick butter
1/2 teaspoon sage
1 teaspoon black pepper

Preheat oven to 475°

1 - Boil chicken in enough water to completely cover chicken; boil until tender.
Remove chicken from pot and reserve the liquid.
De-bone and remove skin from chicken.
Sauté onion and celery in half of butter until tender.
Drain oysters, reserving liquid. Sauté oysters in remaining butter,
just until edges start to curl), remove immediately.

2 - In a very large bowl, crumble corn bread, white bread, and all of the crackers.
Add sage and black pepper. Add oysters and liquid from oysters, Add chicken.
Add enough chicken broth to make very moist, but not soupy. Bake at 475° until golden brown.