CLEVELAND, Ohio -- They keep us safe every day.
Now, first responders from around Cleveland will be treated to a free meal on Thanksgiving day at the InterContinental Hotel.
Chef Michael Swann is sharing some of the delicious recipes in the works for the small army.
Watch the video players for more.
Chocolate Cherry Bread Pudding
4 ounces of dark chocolate
5 large eggs
5 tablespoons packed brown sugar
1 cup heavy cream
1 cup whole milk
1 orange zest
seeds of 1/2 vanilla bean
1/4 teaspoon salt
5 tablespoons granulated sugar
8 medium size croissants
1/2 cup of caned cherries
Put the dark chocolate in a large bowl in another large bowl whisk the eggs and brown sugar until well combined.
In a medium saucepan, bring the cream, milk, orange zest, vanilla seed, salt and
granulated sugar to a boil, stir until the sugar is dissolved.
Pour the hot liquid over the dark chocolate and whisk until melted and smooth.
While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the croissants cut in small pieces and toss gently to coat and the cherries, let the mixture set for 30 minutes. Put eight 4 ounce ramekins on a baking sheet and lightly coat them with cooking spray.
Stir the bread pudding mixture and divide the mixture among the ramekins.
Bake at 350 degrees for about 30 minutes.
Serve warmer at room temperature.
Corn Bread Stuffing
Yield – 2 Lbs. 8-4 oz. portions
Carrots Diced ¼ inch x ¼ inch – ½ Cup
Celery Diced ¼ inch x ¼ inch – ½ Cup
Onions Diced ¼ inch x ¼ inch – ½ Cup
Fresh Baked Cornbread ½ sheet tray cut into 1inch x 1 inch diced - approximately 4 Cups
Chicken or Turkey Broth 1.5 Cups
Poultry Seasoning, 1Tablespoon
Rubbed Sage 1 Tablespoon
Thyme 2 Tablespoons
Course Chopped Parsley ¼ Cup
Kosher Salt 2 Tablespoons
Black Pepper 1 Teaspoon
Method of Preparation
1. In a large Skillet, sauté the carrots, celery and onions, until the onions become translucent
2. Add herbs and spices and sauté for one more minute until all are absorbed
3. Remove from sauté pan and place in a large Mixing Bowl.
4. Add Chicken Broth and Cornbread and fold over with a spatula so that all items are mixed well
5. Place into a 13” x 9” Baking pan
6. Roast in oven at 35 degrees for 1 hour uncovered to allow top of stuffing to form a crust.
7. Let rest for 15 minutes and serve with Turkey
World Class Roasted Whole Turkey with Pan Jus Giblet Gravy
Ingredients (Serves 6 to 8 people)
Whole thawed out turkey 12-14 lb. – 1 each
Carrots Peeled and course chopped 2 lbs.
Spanish Onion Peeled and sliced 2 each
Peeled Garlic Cloves, 12-14 each
Fresh Thyme 2 springs
Bay Leaves crushed 4-5
Fresh Rosemary 2 Sprigs
Fresh Parsley 2 Springs
Kosher Salt ¼ Cup
Black Pepper 2 tsp
Olive Oil ¼ cup
Rubbed Sage ¼ Cup
Poultry seasoning 2 tablespoons
Chicken Broth 2 quarts
Oranges 3 each cut into quarters
Lemons 3 each cut into halves
Method of Preparation
1. Remove Turkey Wrapping and Giblets out of carcass of turkey, Rinse with Cold Water
2. Rub Inside of Turkey with Citrus, and leave inside of turkey carcass
3. Cut up Carrots and celery, and place at the bottom of the roasting pan for the turkey to rest on
4. Place Thyme, Rosemary, giblets and Bay Leaves on the top of the vegetables
5. Place Turkey on top of the vegetables in the roasting pan,
6. Rub outside skin of turkey with Olive Oil
7. Season with Salt, Pepper, Sage and Poultry seasoning
8. Preheat Oven to 350 Degrees and place Turkey in the oven and allow all vegetables and Turkey to cook for one hour
9. Add chicken broth and then baste Turkey every 15 minutes for the next 1.5 – 2 hours or until internal temperature next to the breast bone registers 165 degrees internal temperature
10. Remove from oven and place turkey onto a platter and let rest for 1 hour
11. Retain pan jus in the bottom of the pan for gravy
For the Gravy
1. Place Pan Jus into a 4 quart sauce pan including all vegetables and Giblets
2. Bring to a simmer and puree all vegetables in the pan with an immersion blender and blend smooth
3. Finish with 2 oz of whole butter and adjust seasoning.
4. Serve Immediately