Shake up your Thanksgiving table by incorporating flavors from everyone’s favorite street food: the Greek gyro. Featuring pita bread, gyro meat, and a creamy tzatziki sauce, this surely ain’t your mama’s stuffing.
This recipe is courtesy of Reynolds Kitchens.
Preheat oven to 350 degrees F.
In a large skillet, melt the butter. Add onion, garlic, tomatoes, oregano, and Greek seasoning. Cook over medium-high heat, stirring often for 2–3 minutes.
Add gyro meat and continue cooking for 1–2 minutes.
Add the stock and continue cooking until mixture comes to a boil. Stir in salt and pepper. Remove from heat and set aside.
Place pita bread in a 9-by-13-inch pan (preferably Reynolds® Bakeware Pan).
Drizzle the beaten egg on top of pita and toss to coat. Pour the stock/gyro mixture on top. Using a spatula, stir mixture to fully coat the pita bread.
Bake for 30 minutes, then cover with tinfoil (preferably Reynolds Wrap® Aluminum Foil) and bake an additional 20–25 minutes.
Remove from oven and let cool 10 minutes.
In a bowl, combine all items for tzatziki. Stir thoroughly to combine.
Serve with gyro stuffing.