Can I sub smoked paprika for paprika in tetrazzini?
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.
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.