2 ratings

Gyro Stuffing

Add some global flavors to your Thanksgiving table with this unique take on stuffing

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.


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


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.