Can I sub smoked paprika for paprika in tetrazzini?
Thanks for you help.
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...
I've never heard of any paprika in tetrazzini. It's mushrooms, cream, turkey or chicken, spaghetti and sherry.
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.
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
A bit OT, but for you Tetrazzini lovers, I tried a new recipe via Lidia Bastianich this past Sunday, & it was absolutely DELICIOUS!!!
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.