Thanksgiving Turkey Gyros

Hi again! For those of you (Canadians) who aren't sick of Thanksgiving food, you have to make these asap. Even if you are sick of turkey, be sure to try this recipe out when you're back to missing thanksgiving food.

I made this recipe up on the spot right before Thanksgiving and I'm very glad I somehow did. These Thanksgiving Turkey Gyros a a great mix between North American Thanksgiving food like turkey, cranberry sauce, and butternut squash with a mediterranean Gyro twist of whipped feta and meatballs.

Serves: 4

Prep time: 15 min

Cook time: 20 min

Ingredients

1 lb ground turkey

4 pitas

Salt and pepper

1 1/2 tsp ground sage

1 tsp dried thyme

1 tsp dried oregano

1 tsp garlic powder

2 tbsp breadcrumbs

1/2 medium butternut squash

1 tbsp oil

2 handfuls mixed greens

1/4 cup cranberry sauce

1/2 cup feta

Juice of 1/2 lemon

water

Directions

1. Preheat your oven to 400. Meanwhile, cut the butternut squash into about 1/2-inch cubes. See notes for a tip for cutting up butternut squashes (they're dang hard to cut).

2. Coat the butternut squash in about half the oil, half the garlic powder, 1/3 of the sage, and salt and pepper.

3. Place the butternut squash in the oven on a baking sheet to bake for 15-20 minutes, until soft.

4. To make the meatballs, combine the ground turkey, 1/3 of the sage, 1/2 the oregano, the remaining half of the garlic powder, thyme, breadcrumbs, and salt and pepper in a medium bowl. Mix well with your hands.

5. Taking a measuring tablespoon, scoop the turkey mixture into 1 tbsp measured balls onto a baking sheet.This should make about 16-18 meatballs. When done, Coat your hands in a small bit of oil and taking each small turkey ball. roll in your hands in a fast, round motion to make the balls round. Place them back onto the baking sheet.

6. Place in the oven to bake for about 15 minutes, until golden.

7. While the meatballs cook, make the whipped feta.

8. In a blender, add the feta, lemon juice, 1/2 the oregano, the remaining third of the sage, and add water in tablespoons to make the whipped feta a consistency you desire. Be sure to blend each tablespoon of water with the mixture for about 10 second before adding the next one. the whipped feta will need a good blend in order to have a good consistency.

9. Remove the butternut squash and meatballs from the oven when done and place the pitas on the oven racks to warm for about 1-2 minutes.

10. Assemble the gyros by putting all the prepared ingredients together on the pitas and adding the cranberry sauce on top.

11. Enjoy!

Notes:

• For easy cutting, warm the butternut squash in the microwave for about 1.5 minutes before cutting. This will soften the exterior and interior. This way you won't have to put 15 minutes and all of your daily energy into cutting that dang thing.

Thanks for checking out this recipe. I hope you enjoy it like I did! It's a little different but definitely worth a try. I can't wait to share more fall recipes with you, it's one of my favourite seasons for food!

If you give this a try, let me know how it goes and don't be afraid to share a picture or two with me or social media. I love seeing everyone's twists on my recipes.

If you have any ideas on recipes or even blog posts you'd like to see from me, please reach out. I'd love to hear your ideas.

Have a great Sunday everyone!

- Emily