After a long absence from Instructables I'm back with a twist on a holiday sidedish favorite--dressing. But not just any dressing, it's Oatmeal Dressing. Oatmeal Dressing not only incorporates traditional flavors like celery and onions, but also becomes gluten free and pretty close to vegan with the exception of eggs. This easy recipe will add interest and flair to your holiday table, yet is quick enough for a weeknight meal.

Step 1: Ingredients

2 stalks celery, medium diced
1/2 medium red or yellow onion, medium diced
8 ounces white or cremini mushrooms
1 Granny Smith apple, peeled and medium diced
1 tablespoon olive oil
1 tablespoon plus 1 teaspoon poultry seasoning
11/2 cups reduced sodium vegetable, chicken, or turkey broth
2 large eggs
1/8 teaspoon ground pepper
1/2 cup chopped walnuts
1 tablespoon salted butter
Cooking spray

Step 2: Dice Away

Dice the celery, onions, mushrooms and peeled apple. Each should yield about 1/2 cup, and don't worry if you have more or less than a half cup.

Step 3: Simmer Oatmeal

Bring the broth to a boil, add the oatmeal, and reduce to a simmer. Cook and stir occasionally until oatmeal is still firm but cooked through. Remove from heat. While the oatmeal is cooking, dice the veg.

Step 4: Cook Veg

Heat the olive oil on medium until hot then stir in celery, onions, and the teaspoon of the poultry seasoning. Cook and stir occasionally until they begin to become translucent. Add mushrooms and a little more olive oil if the veg are sticking too much. Cook for 60 seconds then stir in the apples and remove from heat. Note: if you would like to prepare a part of this recipe the day before, you can finish steps 1-4, covering and refrigerating everything separately. Please do not add the eggs until tomorrow.

Step 5: Egg Treatment

In a small bowl crack the eggs, the remaining 1 tablespoon poultry seasoning, and ground pepper. Using a fork, mix together until thoroughly combined.