It's almost Thanksgiving ...

Time to rerun my grandmother's oatmeal stuffing recipe:

Saute a chopped medium onion (or, if you're feeling fancy, a big shallot) and rib of celery in oil. Add salt and pepper and two cups of rolled oats or quick-cooking oats and continue sauteing until the oats get toasty. Then stuff the turkey. (Obviously, you can cut this in half for a chicken. Or bake it in a covered dish alongside the bird with some chicken stock to keep it moist.)

That's it.

(Look for Punkinsmom to dispute my grandmother's stuffing supremacy in comments in three, two, one ...)