The rich earthy taste of mushroom pâté powers through these delicious little Christmas stuffing treats
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The stuffing can be made up to 48 hrs ahead and chilled immediately. Remove from the fridge just before cooking. Alternatively, freeze for up to a month – defrost completely in the fridge before cooking. Once cooked, it will keep in a low oven, or can be reheated, covered with foil for 20 mins, while the turkey is resting.