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Here are a few tips that may help with your cornbread dressing: Bake your dressing early in the morning

Make the dressing: Combine garlic, oregano, lemon juice, red wine vinegar and dijon mustard in a small jar

Remove the chicken from the pan using tongs and place on a cutting board, Cut the chicken into bite sized pieces and add the chicken as well as the onions from the pan to a 6 quart or larger slow cooker

If you want to make this ahead of time, I suggest chopping and mixing the salad ingredients and storing them separately from the dressing

[2] Make sure to consider the shoes you will be wearing as well

except for ankle boots instead of taller boots