- Yield: 1 boiler
- Prep Time: 30 minutes
- Cook Time: 2h 00 min
- Serving: For 6 people
Jiggs Dinner and Peas Pudding-Traditional Newfoundland
Hi and welcome to our website!
Thank you for stopping by and checking out my recipe and video for Jigg's Dinner.
Jiggs Dinner is a old Newfoundland boiled meal, made with fresh grown vegetable's and salt beef or salt pork ribs, peas pudding and steamed duff of any type.
I guess you are looking for the recipe for Jigg's Dinner. If so then look no further, I have a video tutorial and recipe you can follow along with tips and pictures.
So sit back and make yourself a cup of tea and Enjoy.
I sometimes like to have fresh turnip greens with my boiled Sunday dinner/ jiggs dinner instead of green cabbage.
Traditional Newfoundland Turnip Greens
Years ago this meal was made by many Newfoundlander's on Sunday's, Christmas, Thanksgiving, Easter Sunday or special occasions and they didn't always have a baked chicken or roast it would be only the pot liquor " juice" from the boiler. This would be in a mug at the side of your plate to pour over your boiled dinner. Salted beef or pork riblets was cooked with our jiggs dinner to salt the pot liquor " juice" for your veggies.
That Ole" Sunday Dinner from a long time ago!
Plenty for 20 and leftover's for a pan of Couldn't "Hash"
Traditional Newfoundland Couldn'ts
Also you can make JIGGS DINNER in PASTRIES
Traditional Newfoundland Brining Pork Riblets or Beef
Traditional Newfoundland Pickled Beets
Traditional Newfoundland Turkey Stuffing and Sausage
Traditional Newfoundland Blueberry Duff and Caramel Sauce
https://www.bonitaskitchen.com/cookbook
Ingredients
- Salt beef or pork - 2 pieces or more
- Potatoes - 6 medium, peeled and cut in half
- Cabbage - 1 cut in four pieces
- Turnip - 1 medium, peeled and cut in slices
- Carrots - 6 peeled and cut in half
- Onion - 1 medium
- Split yellow peas - ½ bag
- Parsnip - 1 or 2, peeled and cut in ha
- Pepper - To taste
- Butter - 1 tbsp
Instructions
Method for jiggs dinner:
Soak salt beef overnight in cold water or boil in a large boiler for ½ hour, then drain liquid off, add more cold water to lower the amount of salt on the beef then add 1 medium onion to the boiler.
In a prepared pudding bag, pour ½ bag of split peas in a pudding bag and tie the top with a cotton string. Soak overnight in cold water or start cooking peas in your pudding bag with salt beef for about 1 hour then check to see if split peas are cooked.
(You can remove the pudding bag from the pot or leave it in the water and add your vegetables with it)
Add cabbage and turnip to your boiler then boil for another 15 minutes.
Add potatoes, carrot and parsnip to your boiler, then boil for another 15 minutes or until potatoes are fork tender.
Peas Pudding:
Soak a ½ bag of yellow split peas in a bowl of cold water overnight in your pudding bag, remove the pudding bag with peas from the water, then cook with the second boil of your salt beef.
When the salt beef or salt pork riblets and vegetables are cooked, remove the pea bag from the boiler , then cut the string from the bag and pour all peas into a bowl, add butter and pepper to taste, and mix together.
Remove all vegetables from the boiler and put in separate bowls.
Keep your pot liquid/ broth for your gravy or soup broth.
Prep time ½ hour, cooking time 2 hours,
Roasted Chicken with Dressing (stuffing)
Recipe:
Preheat oven to 350ºF
1 full chicken (3 to 4 lbs)
Wash chicken in cold water. Place on a plate, then wipe dry with a paper towel inside and out. Place chicken in a roaster or oven safe pan.
Dressing (stuffing)
Recipe:
2 to 3 cup bread crumbs 1 Medium onion, keeping ½ for chicken
1 tbsp butter or olive oil 1 tbsp pure savoury
Pinch salt Pinch ground or grated pepper
Method:
Mix together bread crumbs, chopped onion and butter or olive oil. Add pure savoury, salt and pepper. Mix together with your hand .
Put all the dressing into the chicken cavity. After top chicken with a pinch of salt and pepper and ½ of chopped onion. Add ½ cup of veggie broth in the pan then cover. Place in your pre-heated oven and bake for 2 hours or until golden brown, checking it every ½ hour to base with its drippings.
When cooked, take chicken out of the roaster, place on a plate and cover. Put the roaster on top of the stove and continue cooking for gravy.
Gravy: Chicken and Jiggs dinner drippings:
1 or 2 cups of stock or vegetable water, from jiggs dinner
1 tsp of gravy browning or oxo ¼ cup flour or cornstarch
1 cup cold water for mixing flour
Method:
Mix chicken drippings, vegetable broth, and gravy browning together in a roaster, let it come to a boil. Then mix together, in a bottle with a cover, your flour or cornstarch, add cold water, and shake well until no flour lumps are seen. Once your roaster broth has come to a boil, mix in your flour mixture until the broth is starting to thicken . Serve with or over, JIGGS DINNER
Bonita’s Tips: Peeling and soaking vegetables in cold water over night or a few hours opens the cabbage leaves and soaks the starch out of the potatoes, this was the way they did it years ago.
Allergens
Locally grown green cabbage from the farmers stand, the leaves are so green, crunchy and prefect. They make the best cabbage rolls ever and that’s one of my favourites, I’m going to share with you a link.
Traditional Newfoundland Cabbage Rolls
This is a picture of all the ingredients you would need to make yourself a delicious Jiggs Dinner.
If you never made Jiggs dinner before and you like to get started follow this video tutorial and you will be on your way to a delicious homemade Jiggs dinner. This meal have been made by many people, you will love this meal, this is a affordable meal that will feel a big family or crowd.
PLUS! It got leftovers you can turn into many recipe like, Peas Soup from Leftovers Traditional Newfoundland Couldnt’s POTATO BISCUITS Traditional Newfoundland Cold Plates and so much more!
Traditional Newfoundland Blueberry Duff and Caramel Sauce
Steamed blueberry duff with your Jiggs dinner is so good you can serve with your meal or for a dessert with homemade caramel sauce over top and a scoop of whipping cream.
Ok! I hope I convinced you to make our Traditional Newfoundland Jiggs Dinner.
If so! I have a Step by step video tutorial and recipe available to help you get started.
Please leave me a message through this site or my Facebook page or Youtube.
I would love to help in anyway I can get started on your first JIGGS DINNER, also this recipe is in our old cookbook Traditional Newfoundland Cooking and Recipes. If you like to follow along with that. Also check out our NEW cookbook “A Little Taste of Home”
Enjoy from our kitchen to your! Bonita, RMHussey Productions and Team!
https://www.bonitaskitchen.com/cookbook
Thank you for stopping by and on behalf of myself , RMHussey Productions and Team, from our kitchen to yours. Enjoy 🙂
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Made this yesterday for Supper.
Followed the video step by step.
Turned out amazing! Absolutely Delicious!
Thanks for sharing! 🙂
Hi Cori: You are very welcome,and Thank you so much for your lovely message, I’m so glad you enjoyed making and eating this delicious Jiggs dinner. Have a wonderful day. Bonita
Hello from Vancouver Island! Bonita, I just wanted to let you know that I made Jiggs dinner for a family friend who has fond memories of this dish growing up and he said it was even better than his dads!
Thanks and I’ll definitely be making salt beef and Jiggs dinner again.
Hi Erin: Thank you for stopping by and leaving a message, I’m so glad you made our recipe for JIGGS DINNER and your family and friends enjoyed it. This is a meal that brings people closer and ever so full, most people needs a nap after they eat it. 🙂 thank you once again for following up and letting me know, I do appreciate it. Stay safe and message anytime. 🙂 Bonita
Mmm. I have wondered about Jiggs Dinner since hearing family talking of it. Looks just delicious. Thanks so much for sharing
Hi Ellen: Thank you for your message and for visiting my website, I’m glad you like this recipe, Jiggs Dinner is our cultural favourite meal and most NL people makes it on Sundays. I hope you get to make it some day and please let me know how you enjoyed it, I also have a recipe on this website for Brining pork ribs and beef, if you like to make your on. Enjoy Bonita
I am cooking for 13 people. I guess I would just double everything.
I would love to have the recipe for the blueberry pudding and caramel sauce.
Thank you
Hi Dianne: Thank you for your message and for stopping by, yes double the recipe if you are having 13 people for sure. I always say Jiggs Dinner goes a long ways. I have two blueberry duffs with caramel sauce on here on is for a microwave and the other in steamed. Just use the search bar on this site and it will pop up for you. Enjoy to the fullest. 🙂 Merry Christmas Bonita
One of the things I miss most since my parents and grandparents passed away was the jiggs dinners.
I have made it myself but my family aren’t a big fan and it’s hard to come by salt beef in Ottawa, but they love the stuffing.
How do I make the stuffing without a chicken or turkey?
Hi Pertrina: Thank you for your message and for visiting my website, so sorry about your parents and grandparents. It’s very hard to keep traditions when our kids are not from Newfoundland, they don’t like or have the same traditions. The best way to make stuffing withthough putting it in the turkey is, making it the same way, with your bread crumbs, savoury, onion or onion powder, salt and pepper. Then adding butter blending it all together with your hand or food processor, after put it on a baking pan with some foil wrap. Start baking it opened and letting it brown, then after closing the foil wrap and let it steam in the foil. Baking it on 350º for about 30 minutes, 15 opened, 15 closed. When you take it out of your oven base it with your turkey dippings or whatever meat you are cooking, just to put the flavour of it through the stuffing. I hope this helps have a Merry Christmas from me and my family in Newfoundland. 🙂 Bonita
Thank you, I’ll do that on Monday and let you know how it turns out. I love your website and I’m going to try many of the recipes I remember from childhood. You make it look so easy! My sister’s name is Bonita as well and we grew up on Topsail Road with my grandparents Tom & May Power (although they were originally from Bell Island). It’s so nice to connect with someone from Home.
Merry Christmas to your and yours and a wonderful New Year.
Hi Pertrina: I’m glad you are going to make this bread recipe again, i make my bread every week. That is so cool your sisters name is Bonita, that was a popular name years ago.Thank you so much for your message and you to have a Merry Christmas. Bonita
I think you have remarked some very interesting points , appreciate it for the post. ffbfeegegadekkea
Hi and thank you for your message and for visiting my channel, i’m glad you enjoyed this video and it’s recipe. 🙂 Bonita
Love yr videos
Thank you Anne, we so appreciate your feedback and for stopping by. Our Jiggs Dinner video is a old one, but the recipe stays the same and if so tasty. Have a wonderful day and please share any of our videos with your family and friends so they will have access as well. 🙂 Bonita
Thanks for posting, i found a few grammatical errors in the post but I kept on reading because I enjoyed your narrative style of writing.
Thank you so much for stopping by and I’m glad you enjoyed our recipe and narrative style. Take care and enjoy 🙂 Bonita
A friend of mine advised this site. And yes. it has some useful pieces of info and I enjoyed scaning it. Therefore i could love to drop you a quick note to express my cheers. Take care
Hi Laila: Thank you for stopping by and I’m glad your friend told you about our website, we have lots of lovely easy recipes to make and enjoy to the fullest. 🙂 Bonita
Hi Laila: Thank you for your message and I’m so glad your friend told you about our website, enjoy to the fullest. 🙂 Bonita
I’m not that much of a internet reader to be honest but your sites really nice, keep it up!
I’ll go ahead and bookmark your site to come back later.
All the best
Hi Anneliese: Thank you for your message and for stopping by, I’m glad you enjoyed our website and recipes. Thank you for bookmarking our site and stay safe and message anytime. “:) Bonita
I’m no longer certain the place you’re getting your information,
however great topic. I needs to spend some time finding out more or understanding more.
Thanks for excellent info I was looking for this info for my mission.
Ok I’m glad, thank you for stopping by and all of my info is given to me by our elders and from my parents during the years growing up here in NL, have a lovely day and Happy Easter. 🙂 Bonita
Happy Easter!!
This is the time Mom would be cooking a great ham, but she passed away this past August, so none of that. I miss our Maritime recipes and I hope you’ll be pleased to know my Mom knew – and loved! – your videos and recipes. She gave thumbs up to all as they brought back sweet memories for her, too. Her Jiggs dinner was quite similar to yours (she usually used a huge ham).
Thanks so much for sharing and have a great time with your family,
Heather (in Montreal)
Hi Heather and Happy Easter to you and your family, I’m so sorry to hear about your moms passing. Your message made me smile when you said she loved our recipes and gave them two thumbs up. Bless her heart! Keep those memories close to your heart and she will always be with you. Thank you for sharing that with me, stay safe Heather and thank you so much for taking the time to message me this Easter Weekend.
Enjoy 🙂 Bonita
Hi Bonita
I have been designated to provide a fund raising/ fellowship dinner for our congregation at our United Church in October. I have cooked Jiggs before for about 22 people so I know I can do it, but i have since forgotten how much i purchased then and I need to now how much I need to buy todo this for 50. I can get navel beef in buckets or salt rib beef in buckets but I’m not sure what is best or how much for 50. We will also do a turkey as well as carrots, potatoes, turnip and the boiled peas.
Also for dessert…would baked blueberry pudding cake with ice cream be ok? I have never done a boiled pudding so I’m afraid.
I’m in Alberta so I need to be aware of my purchasing options!
Thanks for your help
HI Pat, Thank you for your message and for stopping by, I will send you a email message at your above email on making jiggs Dinner for 50 people. I will include links to other recipes. Thank you Bonita
Hi Bonita im from bonavista but live in victoria bc with my wife and her family they are from albania i introduced this menu to my wife cause it’s exactly the same as my nans the family loved it now its a Sunday dinner must lol it’s very hard to get proper salt meat up here sure miss the rock but wanna thank you for all your great recipes my wife has learned to live by your recipes and the whole family loves them love from vince and family
Hi Vince, Thank you and your family for enjoying our channel and sending me a message letting us know. I’m so glad to help and it is so lovely it reminds you of your Nan’s cooking. Good old Newfoundland cooking is a warm and inviting meal for anyone to enjoy for sure, stay safe and continue making and of course sharing our recipes with your family and friends to enjoy. 🙂 God Bless you and your family…Bonita
Hello, I was wondering while soaking the salt beef overnight in cold water, should it stay in the fridge or is it okay to leave out ? Thank you 🙂
Hi Heather, Thank you for your message and for stopping by…depending on the heat in the house. If it’s a little cooler in the house i would leave on the counter in a bowl. But this time of the year with the heat on in the house it’s a little warmer so put in the fridge. I’m so glad you are going to make a nice feed of jiggs dinner. Enjoy and thank you 🙂 Bonita