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Can I sub smoked paprika for paprika in tetrazzini?

Thanks for you help.

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  1. 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...

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

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

        1. 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.

          9 Replies
          1. re: Bacardi1

            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

            1. re: laredo

              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!

              1. re: laredo

                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.

                1. re: Bacardi1

                  Thanks, all, for your help!

                  1. re: laredo

                    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.

                    1. re: jmnewel

                      Thanks again for your help, jmn!

                      1. re: jmnewel

                        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./

                        1. re: laredo

                          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.

                          1. re: hill food

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

              2. 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.