November 22, 2016
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.
Ingredients
For the stuffing
- 6 Tablespoons unsalted butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 Cup cherry tomatoes, chopped in half
- 1 Tablespoon fresh oregano, chopped
- 2 Teaspoons Greek seasoning
- 1 Pound cooked gyro meat, cut into small strips
- 2 Cups beef stock
- 1/4 Teaspoon ground pepper
- 1/4 Teaspoon salt
- 6 pita loaves, cut into 1-inch squares
- 1 egg, beaten
For the tzatziki
- 1 Cup Greek yogurt
- 1 small cucumber, peeled and diced
- 2 Teaspoons chopped fresh dill
- 2 Teaspoons lemon juice
- 1 Teaspoon lemon zest
- 1 clove garlic, minced
Directions
For the stuffing
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.
For the tzatziki
In a bowl, combine all items for tzatziki. Stir thoroughly to combine.
Serve with gyro stuffing.