Jigg’s Dinner

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December 3, 2012 by Allanah M. Cormier

As a follow-up to my rant on dressing vs. stuffing I’d like to post the recipe to the best of all dinners, traditional Newfoundland Jigg’s Dinner.

Jigg’s Dinner is a traditional boiled Newfoundland dinner that was made for supper or lunch in fishing households for generations. Later it was made for Sunday dinner or for holidays. It’s often called cooked dinner, boiled dinner or Sunday dinner, but my mom always called it Jigg’s dinner 😉

It’s cooked in a single pot with a cut of meat.

Thanks Mom and mainlander222 for the recipe! 

Jigg’s Dinner

1 large piece of salt beef  – naval cured beef – (You can buy salt beef in tubs)

1 bag yellow split peas

1 large head cabbage, quartered

1 medium turnip, peeled and chopped

6 carrots, peeled and cut in chunks

6 large potatoes, peeled and quartered


black pepper

optional: turnip greens

To be served with a turkey stuffed with Savory Dressing – in my family anyway! – mustard pickles and pickled beets and gravy.


Salt beef and the split peas should be soaked overnight to remove the excess salt.

Dump out the water in which the salt beef was soaking.

Place the beef in the stock pot and put enough water in just to cover the beef.

After an hour of soaking, test the water.

If it is extremely salty, dump out that water and soak the beef for another hour.

If the water is fine, fill up the pot with water and set it to boil!

(These previous steps can be done while boiling the dinner)

The split peas that have been soaking overnight, must be drained.

Then, place the peas in the pudding bag (again make sure to wet it), tie it properly to the pot handle and drop in the boiling water. Both of the puddings should take close to two hours.

Now comes the count down for the vegetables.

The following is a guideline of cooking times for each of the vegetables:

Cabbage 40 minutes

Turnips& Carrots 30 minutes

Potatoes 20 minutes

At the 2 hour mark everything should be cooked and it’s just a matter of scooping and sorting the vegetables.

Mash the pea pudding with lots of butter.

Mash the turnip the same way.

Leftover veggies and salt beef fry up great next day in butter as hash!



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About the Author

Allanah M. Cormier

Allanah M. Cormier

As a journalist and freelance writer, the author loves to wonder about the world. She loves to explore through travel, good food, books, information, and love. She is curious, thoughtful, and sometimes funny, often while being a dork. Originally from St. John's, Newfoundland, she lives with her wife and their Border Collies, in Waterloo, Ontario. She also loves food. Like a lot.

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