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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!


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


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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