Egg & Gizzard Pudding Dog Recipe

Preparation:

1. Preheat oven to 350° F. oil 2 13 X 9-inch baking dishes.
2. Place gizzards in saucepan with water to cover by 1 inch. Bring to a boil, then reduce the heat and simmer gizzards, covered, for 1 hour. Drain, cool, and cut gizzards into small pieces.
3. Beat together milk, raw eggs, mustard, and salt and pepper to taste in a mixing bowl. Arrange bread on the bottom of the baking dishes; pour the egg mixture over the bread. Arrange the hard-cooked eggs and gizzards over bread and pour stock on top. Cover the baking dishes with lid or foil and bake for 45 minutes. Cool the pies slightly, but serve while they are still warm. You can make 5 quarts puddings with this recipe.

Ingredients:

• 2 cups chicken gizzards
• 2 quarts milk
• 4 large raw eggs
• 2 tablespoons Dijon mustard
• Salt
• Freshly ground black pepper
• 12 slices white bread
• 8 hard-cooked eggs, sliced
• 4 cups beef stock

Note:
This bread pudding demands very little assembly time and is made with the simplest of ingredients. Gizzards are a wonderful source of protein, containing 91 grams of that nutrient. If you have been throwing out the gizzards that come packed with whole chickens, this recipe will give you a perfect excuse to wrap them well and freeze.

During the time that you are waiting for this pie to bake, take your dog outside for a game of Frisbee. In 1978, canine champ Martha Faye and her owner Dave Johnson set a remarkable record of 334.6 feet for canine distance in Frisbee throw-and-catch.