- In a large cast iron pot, place the turkey, onions, garlic, garlic powder, salt and pepper, then cover with a little water.
- Cover with the lid and simmer on very low heat for 2:30.
- Add oatmeal and cloves. Stir, taste, fine-tune the seasoning, then replace the lid.
- Bake another 15-30 minutes.
- 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.