Quick, easy, and inexpensive recipes for your next Friendsgiving!

My husband and I have a lot of friends. They are all amazing and we love to spend time with them, especially during the holidays to show how much they mean to us. Every year we have a Friendsgiving to give thanks to our friends who have become more like family.

This year with us also hosting Thanksgiving for my family we obviously still wanted to have friends over for dinner. I have done some digging this season for some classic recipes with a twist that makes them low budget, easy, and fast!

None of these recipes are mine, but these are definitely some of my favorite go-to’s during the holidays!

1) Spinach Stuffing Balls by Dishnthekitchen

Spinach Stuffing Balls are easy to make ahead of time and warm up in a jiffy while the turkey is being carved. It’s one of our family’s favorite holiday side dishes.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes


  • 6 eggs, lightly beaten
  • 6 oz. pkg. stuffing mix*
  • 1/2 cup butter (use unsalted if using a stuffing mix), melted
  • 1 cup grated Parmesan cheese
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry


  1. In a bowl, combine eggs, stuffing mix, butter, Parmesan cheese, salt, and pepper.
  2. Add spinach; mix well.
  3. Shape into 1-1/2-in. balls; place in an ungreased 15-in. x 10-in. x 1-in. baking pan.
  4. Bake at 350 degrees for 12-15 minutes or until lightly browned.
  5. It can be frozen ahead of the big meal. Just thaw and reheat as you carve the turkey.


* You could use regular dried bread cubes here, but do use small cubes and not crumbs or torn dried bread. I think it works better for texture and appeal. If you are using plain bread crumbs and not the stuffing mix, add regular spices as you would in your stuffing mix (sage, rosemary, thyme, salt, pepper).

2) Easy Stove Top Candied Yams by Meatloaf and Melodrama

Prep Time: 10 min | Cook Time: 45 min | Total Time: 55 min


  • 4 large yams
  • 1 cup butter
  • 2 cups brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • Wash, peel and slice yams into 3/4-inch slices
  • In a large skillet, melt the butter over medium-high heat
  • Place yam slices in a single layer in skillet, and cook for 10 minutes per side
  • Mix brown sugar, cinnamon, and nutmeg together, and sprinkle over yams
  • Reduce heat to medium, and let simmer for 30 to 35 minutes, basting frequently, or until yams are soft, but firm


You can add more butter as the yams cook if needed to make a thinner sauce. Yams can be sliced anywhere from 1/2 inch to 3/4 inch

3) Creamed Corn Recipe by Simply Recipes

Prep time: 10 minutes | Cook time: 10 minutes | Total Time: 20 min


  • 6 ears corn, shucked (4 to 5 cups)
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallots or yellow onions
  • 3/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup half and half
  • Chopped fresh parsley, chives, or tarragon (for garnish)


1 ) Remove the corn kernels: Set an ear of corn on a cutting board, and working from the thick to the narrow end, cut off 2 rows of kernels. Turn and cut off 2 or 3 more rows. Continue in this way until all the kernels are off all the cobs.

Alternatively, use a corn scraper. Set the cobs on a rimmed baking sheet to keep the kernels from flying all over the place when you remove the kernels.

2) Scrape the cob to release the creamy milk: After you have removed the kernels, hold one cob over the pile of corn on the cutting board or baking sheet, and use the back of the knife to rub across it, going back and forth, to release the pulpy corn milk. Repeat with all the ears. The starchy liquid of the corn milk adds creaminess to the kernels.

3) Cook the corn: In a large skillet over medium heat, melt the butter. Add the shallots or onions and cook, stirring often, for 3 to 4 minutes, or until the shallots soften but are not brown. Add the corn, corn milk, salt, pepper, and a half and half.

Cook, stirring often, for 5 minutes, or until the kernels are tender and the corn looks creamy and slightly thickened. If it seems dry, stir in more cream or water, 1 tablespoon at a time. Taste and add more salt and pepper, if you like.

4) Serve the corn: Transfer to a serving bowl and serve hot, garnished with chopped herbs.

4) Turkey Cranberry Sliders by Graceful Little Hiney Bee

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min


  • 1 package Hawaiian Sweet Rolls (12 count)
  • 2 cups diced turkey
  • 1 cup cranberry sauce or relish
  • 6 slices Swiss (or favorite cheese)
  • 6 tbsp butter
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 tbsp dried minced onion
  • salt and pepper to taste
  • Parmesan cheese (optional)
  • dried parsley (optional)


  1. Preheat oven to 350.
  2. Cover 9×13 baking pan with foil. Spray with cooking spray.
  3. Remove rolls from the package in one piece.
  4. Cut the entire slab of rolls in half lengthwise. (You will end up with one slab of “tops” and one slab of “bottoms”.)
  5. Place bottom slab in foiled cover pan.
  6. Layer with turkey, cranberry sauce and cheese. (NOTE: You may need to warm the cranberry sauce for a few seconds in the microwave to make it a spreadable consistency.)
  7. Add top slab of rolls.
  8. Melt butter in the microwave and whisk in remaining ingredients (except parm. cheese and parsley). Pour evenly over rolls.
  9. Cover with foil and let sit for 5-10 minutes.
  10. Bake covered for 20 minutes.
  11. Uncover and cook 5 additional minutes.
  12. (Optional) Sprinkle with Parmesan cheese and parsley.
  13. Slice into individual sliders and serve warm.

5) Crock Pot Mashed Potatoes by Kristine’s Kitchen

*Although this recipe has a longer cook time, making it in the crockpot allows you to prepare other things while the meal while it cooks.

Prep Time: 20 min | Cook Time: 4 hours | Total Time: 4 hours 20 min


  • 5 pounds Russet or Yukon gold potatoes peeled and cut into 1-inch pieces
  • 1 cup low sodium chicken broth or vegetable broth
  • ½ cup unsalted butter at room temperature, cut into 8 pieces
  • ½ – 1 cup whole milk warmed
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon pepper or to taste
  • chopped fresh chives for serving, if desired


  • Place the potato chunks in the crockpot/slow cooker.
  • Pour in the broth.
  • Cover and cook on high for 3 1/2 – 4 hours, until potatoes are very soft and tender. (You can cook on low for 7-8 hours, but the potatoes may gray a little.)
  • Use a potato masher to mash the potatoes until smooth. Add the butter, salt and pepper and continue mashing to incorporate.
  • Using a wooden spoon, stir in the warm milk, 1/4 cup at a time, until potatoes reach desired consistency. Taste and adjust seasonings as needed.
  • Serve immediately or keep warm in the crockpot for up to 2 hours.