Directions

1. In a large cast iron pot, place the turkey, onions, garlic, garlic powder, salt and pepper, then cover with a little water.
2. Cover with the lid and simmer on very low heat for 2:30.
3. Add oatmeal and cloves. Stir, taste, fine-tune the seasoning, then replace the lid.
4. Bake another 15-30 minutes.
5. While the mixture cools, prepare the buns before stuffing them with the meat mixture.

Note: Stuffed breads can keep for five days in the fridge or 2 months in the freezer.