Friendsgiving is the perfect opportunity to celebrate your second family with festive, fun recipes that stray a bit away from traditional fare.

“Friendsgiving is often held on the Saturday before Thanksgiving,” said Chef Kevan Vetter of the McCormick Kitchens. “It’s more of a potluck party than a traditional Thanksgiving – everyone is usually assigned a dish. Instead of stuffing or a green bean casserole, bring a dish that’s a little more fun, like corn pudding with a dash of smoky heat from chipotle chili pepper.”

If your party falls after the big day, put those turkey leftovers to good use with a cheesy turkey crescent ring perfect for feeding a group of friends.

Find more recipes to share with friends this season at McCormick.com.

Chipotle Corn Pudding

Prep time: 10 minutes

Cook time: 1 hour

Servings: 8

1/4 cup cornstarch

1/4 cup sugar

2 teaspoons McCormick Minced Onions

1 1/2 teaspoons McCormick Ground Mustard

1 teaspoon McCormick Gourmet Sicilian Sea Salt

1/4 teaspoon McCormick Chipotle Chili Pepper

4 eggs

1/2 cup milk

1/4 cup (1/2 stick) butter, melted

2 cans (14 3/4 ounces each) creamed corn

1 can (15 1/4 ounces) whole-kernel corn, drained

nonstick cooking spray

Heat oven to 400 F. In small bowl, mix cornstarch, sugar onions, mustard, sea salt and chili pepper until well blended; set aside.

In large bowl, lightly beat eggs. Stir in milk, butter and all corn. Gently stir in cornstarch mixture until well blended. Pour into 2 1/2-quart baking dish sprayed with nonstick cooking spray.

Bake 1 hour, or until set, stirring halfway through cooking. Let stand 10 minutes before serving.

Leftover Turkey Taco Crescent Ring

Prep time: 25 minutes

Cook time: 25 minutes

Servings: 10

1 package McCormick Original Taco Seasoning Mix, divided

2 tablespoons butter

1 cup finely chopped onion

2 cups shredded, cooked turkey

1 can (15 1/4 ounces) whole-kernel corn, drained

1 can (10 ounces) diced tomatoes and chilies, drained

1 garlic clove, minced

1 container (8 ounces) whipped cream cheese

2 cups shredded cheddar cheese, divided

2 packages (8 ounces each) refrigerated crescent dinner rolls

Heat oven to 375 F. Reserve 1 teaspoon taco seasoning mix in small bowl; set aside.

In medium saucepan over medium heat, melt butter. Add onion; cook and stir 3 minutes, or until tender. Add turkey, corn, tomatoes, garlic and remaining seasoning mix. Cook and stir 5 minutes. Remove from heat. Stir in cream cheese and 1 cup shredded cheese.

Unroll crescent roll dough on greased or parchment paper-lined baking pan. Separate into triangles. Arrange triangles to resemble sun with center open. Press dough where bottoms of triangles overlap. Spoon turkey mixture in ring where dough overlaps. Fold triangle points over filling, tucking into bottom layer to secure. Continue until entire ring is enclosed.

Bake 15 minutes, or until golden brown.

In bowl, stir remaining shredded cheese into reserved seasoning mix. Remove ring from oven. Sprinkle with cheese mixture. Bake 5 minutes longer, or until cheese is melted.

Serve with desired toppings, such as shredded lettuce, sour cream or guacamole.