Traditional Newfoundland Jiggs Dinner

In this video I’ll show you how to make a classic Newfoundland Jiggs Dinner! Some families eat a version of this every Sunday or for special occasions like Thanksgiving, Easter, and Christmas. Give this recipe a try and let us know how it turns out in the comments below! Subscribe to our channel for more simple home made recipes!    / @samandfengcooking   Instagram:   / samandfengcooking   Printable recipe: Recipe: 2-3 lbs salt beef 1 head of cabbage 1 medium rutabaga 6 medium carrots 4 parsnip 6 large potato 1 chicken 1 small onion for chicken Pease pudding: 1 ½ cup yellow split peas 2 tablespoons butter Pepper to taste Dressing: 1 small loaf of bread 1 small onion ¼ cup melted butter 2 tablespoons savory 1 small apple 1. Cut salt meat into smaller chunks if needed. Cover with cold water and soak overnight. 2. Prepare the dressing, blend the bread to make fine breadcrumbs. Chop the onion and apple. Add it to the breadcrumbs along with melted butter and savory. 3. Stuff the chicken with the dressing until full. Add the rest of the dressing to tinfoil making sure it’s all covered. Cook it in the oven with the chicken. 4. Season the chicken with salt, pepper and savory. Cut an onion and add it to the roasting pan along with 1 cup of water. 5. Cover the chicken 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 the size. The thermometer should read 165°F. 6. Add the split peas to a pease pudding bag. If you don’t have one you can use cheesecloth. 7. Add the salt beef to a large pot. Tie the pease pudding bag onto the handle. Cover the pot full with water, bring to a boil and reduce to a simmer for 2 hours. 8. Prepare the vegetables, peel the carrot, parsnip, rutabaga and potato. Cut into chunks. 9. After two hours, take out the pease pudding. Add the cabbage and rutabaga, simmer for 20 minutes or until they are almost cooked through. 10. Add the potato, carrot and parsnip last, cook for 20-25 minutes or until the vegetables are fork tender. 11. To finish the pease pudding, when the bag has cooled a bit, turn it inside out and add to a bowl, add butter and pepper to taste. 12. Take out the dressing when the chicken is cooked, add it to a large bowl along with the dressing from the chicken. 13. To make the gravy, put the roasting pan directly over the burner and turn on medium heat. Mix together around ¼ cup of flour and 1 cup of water. 14. Add some of the pot liquor if there’s not enough chicken drippings. Add the roux until you reach your desired thickness. 15. To serve, add a little of everything to each plate along with pickled beets and/or mustard pickles. #jiggsdinner #newfie #samandfengcooking #homecooking #cooking #newfoundland #boiled dinner #canadianfood Happy Life by Fredji SC:   / fredjimusic   FB:   / fredjimusic   Promoted by MrSnooze    • Background Music for Vlogs I Happy, Upbeat...   Song: Dj Quads - its near Music provided by Music Just For You | No Copyright Video Link:    • Dj Quads - its near [No Copyright Music]   Dj Quads   / aka-dj-quads     / djquads     / djquads