Triple-Nut Roast & Sage Stuffing

bbcgoodfood.com

Colin Fenn

50g butter, plus extra for the tin and frying

2 large parsnips (about 270g), peeled and grated

1 onion, finely chopped

1 tsp fennel seeds

1 tsp ground coriander

2 garlic cloves, crushed

50g shelled hazelnuts, roughly chopped

40g dried cranberries, roughly chopped

60g shelled pistachios, roughly chopped

180g cooked chestnuts, roughly chopped

small bunch of sage, ½ leaves picked and chopped, ½ left whole

small bunch of parsley, chopped

1 lemon, zested and juiced

150g fresh breadcrumbs

1 egg, beaten

Directions at bbcgoodfood.com

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