Gyro Stuffing
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Servings: 8-10
- Course: Side Dish
This upgrade on traditional stuffing is just what you’ve been looking for!
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Prep, cook and serve in the same dish when you use a Reynolds Non-stick Bakeware pan. Bonus: No clean up when you’re done!
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 chopped fresh oregano
- 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
- 1 package (12 oz.) of 6 pita loaves, cut into 1-inch by 1-inch squares (about 8 cups)
- 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
Step 1
PREHEAT oven to 350 degrees. Melt the butter in a large skillet. Add onion, garlic, tomatoes, oregano and Greek seasoning.
Step 2
COOK over medium-high heat, stirring often for 2 to 3 minutes. Add gyro meat and continue cooking for 1 to 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.
Step 3
PLACE pita bread in a 13x9-inch Reynolds® Bakeware Pan. Drizzle the beaten egg on top and toss to coat. Pour the stock/gyro mixture on top. Using a spatula, stir mixture to fully coat the pita bread.
Step 4
BAKE for 30 minutes, then cover with Reynolds Wrap® Aluminum Foil and bake an additional 20 to 25 minutes. Remove from oven and let cool 10 minutes.
Step 5
COMBINE all items for Tzatziki. Stir thoroughly to combine.
Step 6
SERVE Gyro Stuffing with Tzatziki sauce.
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