Rinse the chicken under cold running water; drain. Salt and pepper inside of chicken cavity.
Melt 1 tablespoon butter and add 1/4 teaspoon each of cinnamon, cumin and coriander. Brush mixture over chicken.
Tie up legs securely with butcher's string, set chicken on rack set into roasting pan and add 1/2 cup chicken broth. Roast for 30 minutes.
While chicken is roasting, in a large saucepan over medium heat, melt 1 tablespoon butter.
Stir in onion and sauté for 5 minutes, until translucent.
Stir in remaining spices and let them cook for about 1 minute, until aroma is released.
Add the mushrooms, parsnips and carrots; cook until all vegetables are tender and any excess liquid has evaporated, about 6 minutes.
Remove from heat and stir in hazelnuts, bread crumbs and remaining chicken broth; add salt and pepper. Place in ceramic or glass casserole dish.
Reduce oven temperature to 350°F. Place stuffing in oven and continue to roast chicken for another hour and 15 minutes, until meat thermometer registers 180°F when inserted between thigh and breast. Check the roasting pan periodically as the chicken cooks; if pan becomes dry, add water, several tablespoons at a time.
When done, remove the chicken to a serving platter and cover with foil.
Skim the fat off the juices left in roasting pan.
Set pan over low heat on hot plate, add sherry, stirring to scrape off any bits of chicken stuck to the pan.
Stir in flour to slightly thicken; simmering for about 1 minute.
Pour the pan juices into a gravy boat or small pitcher.
Uncover chicken; remove string from legs; carve and serve with gravy and stuffing.