My grandma’s Thanksgiving dumplings were something I couldn’t wait to devour every year. After she passed away, my mom took over the task of making them. Now, with my own family, I made these on Thanksgiving and sometimes on Christmas, too.
There are many varieties of dumplings. Many are firm, much like a pasta dough. These, made from Bisquick and creamy soup, are fluffy like marshmallowy clouds. They’re creamy, rich, and delicious. No holiday meal is complete without them.
For this recipe you’ll need:
1 stick butter
5 cans Campbell’s Cream of Chicken Soup
5-5 ½ cans milk (put the milk in the soup can after you’ve poured the soup in the pot)
4 cups Bisquick Baking Mix
1 1/3 cup whole milk (makes about 20 dumplings)
To make the dumplings:
In a large bowl, mix together the Bisquick Baking Mix and 1 1/3 cups whole milk until stiff peaks form—you don’t want the dough moist like pancake batter.
Spray a large, deep soup pot with cooking spray. Add the butter, soup, and milk and stir. Over medium-low heat, bring the soup to a simmer. Drop the dumpling dough carefully by teaspoonfuls into the hot soup. Be careful not to put all the dumplings in one spot because they’ll stick together. DO NOT STIR.
Let the dumplings cook without touching them until they get some consistency. Then ladle the soup from the bottom over the top of the dumplings every few minutes until the dumplings are cooked through.
This recipe doesn’t take long to make, but it does take patience. If you turn the heat too high, the soup will scorch the bottom of the pot and will taste awful. Be careful not to stir the dumplings because they will disintegrate quickly.
I hope you enjoy these as much as my family does.