Put 1½ cups water and the gizzards, salt, and pepper in a medium pot. Boil 45 to 60 minutes, until the gizzards are firm and a medium-thick gravy remains. Remove from the heat and set the gizzards and gravy aside to cool. Fry the bacon until crisp and then remove from the pan, leaving the grease. Add the onion and celery to the grease and fry a few minutes until the onion is clear. Crumble the bacon back into the vegetables and grease. Place the grease with bacon crumbs, onion, and celery in a mixing bowl; add the cornmeal, flour, and ½ cup water and combine thoroughly. Dice the cooled gizzards into fine (about ⅛-inch) pieces. Fold the diced gizzards, gravy, and chopped eggs into the cornmeal mixture, then mix well. Spoon into a greased 13 × 9-inch baking pan and bake in a preheated oven at 350° for 20 to 30 minutes, until the top browns and a straw or toothpick inserted in the stuffing comes out clean. Serve as a Side dish or crumble and use to stuff a bird for roasting.