The most fun thing about Christmas is spending it with family. Or at least that's what Tamara Falcó said in El Hormiguero when Pablo Motos asked her brother Julio Iglesias Jr and her about their Christmas together. At that celebration, the host has been none other than Isabel Preysler for years.
In another interview for El Hormiguero, which she did eight years after her last intervention on the program, the socialite presented 'Isabel Preysler, my Christmas', a docureality that can be seen on Disney+. While speaking with Pablo Motos he confessed what Christmas was like at home. “We had a little bit of everything for dinner. It's a slightly complicated menu. Normally, turkey is brought,” he explained.
“When we do it in Madrid, Fernando's father makes the turkey, and he makes a very good turkey,” he said, “and then meat is served for those who don't eat turkey, like a sirloin.” The one who cooks the turkey is always Fernando Verdasco's father, Isabel Preysler's father-in-law, José Verdasco. The Madrid hotelier and father of the tennis player Fernando Verdasco, to whom Ana Boyer is married, is in charge of the main course as Preysler commented. A pasta dish is also prepared for the children and for Julio Iglesias Jr. who does not eat meat or turkey, as the celebrity indicated. But he assures that the turkey is made with everything, “with mashed potatoes, chestnut puree and cranberry sauce,” he assured.
Christmas Turkey is a traditional recipe that makes it juicy and tender. The recipe proposed by the gastronomy experts at Directo al Paladar (DAP) has a secret: sweet wine is injected with a syringe into different points of the breast and legs so that it is very juicy. Unlike the Thanksgiving turkey, the typical American recipe, this Christmas turkey has the stuffing inside and includes bacon, apple, stale bread, dried apricots, prunes and poultry broth. A classic Christmas filling to ensure incredible flavor.
At Preysler's house, this turkey is accompanied with a classic mashed potato. If you want to make it at home and have a creamy texture, the trick is to cook the potatoes with their skin on. Then you have to peel and chop them before crushing them and adding butter, milk and a splash of olive oil, as well as salt until it is at the point we want. As for the chestnut puree, which is great with any meat dish, if you want extra creaminess, the DAP experts “try using liquid cream or evaporated milk instead of milk,” although it will increase the calories of this garnish.
In addition to turkey, Isabel Preysler stated that there are starters and appetizers for Christmas, but in yours you could include a cream recipe so that the Christmas starters are healthy but sophisticated, and also a seafood recipe. For dessert, opt for some traditional Christmas sweets and you will be absolutely right.
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