Egg and Gizzard Pudding (for your dog)
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- 1 cup chicken gizzards
- 1 quart milk
- 2 large raw eggs
- 1 tbsp. dijon mustard
- salt and freshly ground black pepper
- 6 slices white bread
- 4 hard cooked eggs, sliced
- 2 cups beef broth or stock
1Preheat oven to 350. Grease a 13 x 9 inch baking dish.
2Put gizzards in pan with water to cover by 1 inch. Bring to a boil, then reduce heat and simmer gizzards, covered, 1 hour. Drain. Cool and cut gizzards into small pieces.
3In mixing bowl, beat together milk, raw eggs, mustard and salt and pepper to taste. Arrange bread on bottom of baking dish; pour egg mixture over bread. Arrange hard cooked eggs and gizzards over bread and pour stock on top. Cover baking dish with lid or foil and bake 45 minutes. Cool pie slightly, but serve while still warm. Makes 2 1/2 quarts pudding.