Can I sub smoked paprika for paprika in tetrazzini?

[laredo]

Thanks for you help.

[Bacardi1]

A bit OT, but for you Tetrazzini lovers, I tried a new recipe via Lidia Bastianich this past Sunday, & it was absolutely DELICIOUS!!!

http://lidiasitaly.com/recipes/detail...

The only things I did differently were to cut the entire recipe in half, since it's just the two of us; used 1/2 milk & 1/2 heavy cream for the recipe's milk; & subbed in regular Parmesan for the Grana Padano. And even halving the recipe left enough tasty leftovers for another meal. For the mushrooms I used a mix of white buttons, Cremini, Maitake, Oyster, & Shitake. It really turned out to be the best "Turkey Tetrazzini" I've ever had.

As this was fairly rich, a green salad was all that was needed for a side.

[Bacardi1]

I have to agree that in all of the recipes I have for Tetrazzini, absolutely none of them call for any type of paprika - even for a garnish.

But if you feel you must have it, as others have stated - go easy. Smoked paprika is more intense than regular sweet paprika.

[laredo]

Thanks to all for your replies.

I was making a recipe that was posted in response to my request last year for something using turkey and pasta.

I did not get it made last year, but tried it tonight. It's the first time I ever made tetrazzini.

I left out the paprika and the dish turned out very well.

Here's the recipe as posted last year.

Ingredients:
4 cups of cooked turkey meat (or chicken), pulled into bite sized pieces
3 ½ cups of chicken stock
1lb. of spaghetti
1 stick of butter
1 small onion
½ lb. sliced mushrooms
1 Tbsp. lemon juice
½ cup flour
1 Tbsp. salt
½ Tbsp. paprika
½ cup sherry
1 cup Half and Half
3oz. grated parmesan cheese

[jmcarthur8]

Other than the paprika, Laredo, that is the quintessential tetrazzini. I'm glad you didn't try the smoked. A half tablespoon of any paprika would make an entirely different dish out of it.
Coincidentally, I made Turkey Tetrazzini for dinner tonight, too!

[Bacardi1]

Looks good & glad it turned out well for you. I agree that a half tablespoon of paprika sounds like a bit much. I could see sprinkling some over the top of the casserole for "pretty", but that would be all I'd use.

[laredo]

Thanks, all, for your help!

[jmnewel]

I have used smoked paprika in tetrazzini to boost the flavor profile, and it was very well accepted. It's not typical tetrazzini, but that's what I was after and it worked.

[laredo]

Thanks again for your help, jmn!

[laredo]

In rereading your post, jmn, I wonder if you thought I was being critical of your recipe, but au contraire, I appreciated it very much. I just didn't have paprika on hand./

[hill food]

unless something got cut, I didn't read anything critical at all. strict definitions of what constitutes the dish, posted by some, but that's all.

[laredo]

Thank you for posting, Hill food. I did not want to hurt any feelings.

[jmcarthur8]

I've never heard of any paprika in tetrazzini. It's mushrooms, cream, turkey or chicken, spaghetti and sherry.

[hill food]

use a light hand with it. smoked has a bigger flavor profile.

[nlgardener]

If you we're going to serve it to me, I'd say leave it out. Smoked, or not, I've never seen paprika called for in tetrazzini. But if I had to vote, I'd nix the smoked. To each their own, however...