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Newfoundland Jigg's Dinner

Newfoundland Jigg's Dinner


"A traditional Newfoundland meal, comparable to Corned beef and cabbage. Newfoundland is Canada's easternmost province, and is an island in the Atlantic. Make sure that the split peas are securely tied into a cloth bag (pudding bag), a dish towel or cheesecloth, if they escape you will not have a dinner, you will have pea soup!!"
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11 h 30 m servings 958 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 958 kcal
  • 48%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 143.9g
  • 46%
  • Protein:
  • 45.8 g
  • 92%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1434 mg
  • 57%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Cover the corned beef with cold water and soak overnight in the refrigerator.
  2. Drain the beef and place in a large Dutch oven. Cover with fresh water. Place the yellow peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with the beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
  3. After 2 hours, add the chopped cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
  4. Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.
  5. While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. You may not need to add all of the water. Divide the dough into 6 balls. Be careful not to over-handle the dough.
  6. During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. Allow the dumplings to steam in the pot for 7 minutes.
  7. When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. Serve alongside the beef and vegetables.

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Read all reviews 28
  1. 34 Ratings

Most helpful positive review

I submitted this recipe and I just wanted to make a clarification. You want to use Salt Beef or Salt Pork riblets (they are brine cured and can be purchased in pails). Corned beef is a complet...

Most helpful critical review

didn't care for this at all.

Most helpful
Most positive
Least positive

I submitted this recipe and I just wanted to make a clarification. You want to use Salt Beef or Salt Pork riblets (they are brine cured and can be purchased in pails). Corned beef is a complet...

I love this recipe but there is one thing that I do differently. When making peas pudding I always hated cleaning the bag afterwards so instead I use a mason jar. Fill jar about 1 third to 1 hal...

I love this recipe, I make it all the time for my family. Just a tip for those who haven't made anything like this before, be patient, and remember not to lift the pot lid when you are making t...

I just want to add a couple of things for anyone interested. For any onion lovers, add full onions at the same time when adding the potatoes. Also when I cook Jigg's dinner, I also bake a chic...

My parents always made this dinner every holiday and I just started making it for my own family. I can't get enough of the pease pudding and salt beef...always my favourite. NOTES: Salt beef =...

I used this recipe as a guideline for the first time I ever made Jiggs Dinner and it came out really well! Great recipe, thanks! From a Newfoundlander born on the west coast! :)P.S. I really lik...

My husbands from Newfoundland and we absolutely love this dinner!!! We have it every Sunday.

didn't care for this at all.

Should have read the reviews before trying to make this one. Although corned beef is completely different than salt beef, it's also completely tasty and can be used in the dinner instead if des...

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