Traditional Newfoundland Jiggs Dinner

salt beef

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces sodium content while pork shoulder is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

Soak 2-3 lbs of salt beef in cold water overnight.

Blend the full loaf of bread to make fine breadcrumbs.

Chop 1 small onion and 1 small apple (optional) and combine with 2 tablespoons of summer savory and ¼ cup of melted butter, adding salt and pepper.

Stuff a chicken or turkey with the dressing and season with salt, pepper, and savory.

Place the chicken in a roasting pan with cut onion and 1 cup of water, cover, and cook at 350°F for around 30 minutes.

After 30 minutes, remove the cover and cook for another 30 minutes to an hour depending on size.

Drain the soaked salt beef and add to a large pot, using two pots if necessary.

Tie the pease pudding bag with 1 ½ cups of split peas onto the pot handle, cover with water, bring to a boil, then reduce to a simmer for 2 hours, skimming off foam as needed.

Peel and roughly chop parsnips, carrots, potatoes, cabbage, and rutabaga (turnip).

After 2 hours, remove the pease pudding bag and add cabbage and rutabaga to the pot, adding more water if needed.

After 20 minutes, add carrots, parsnips, and potatoes, cooking until all vegetables are fork tender.

Make gravy by placing the roasting pan over medium heat, adding pot liquor or chicken drippings, and mixing ¼ cup of flour with 1 cup of water to create a roux, stirring until desired thickness is reached.

Cooking Techniques

Equipment Needed

Spice Level: