Triple nut roast sage stuffing
Ingredients
- 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
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