Triple nut roast sage stuffing

Name: 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