Name: Turkey Breast Stuffed with Mushrooms, Demi-Glace Sauce with Red Currant Jelly
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 skinless and boneless turkey breast, about 1, 2 kg; 4 shallots, finely chopped; 1/3 cup (75 ml) pine nuts; 2 tablespoons (30 ml) butter; 227 g mushrooms, diced; 1 stalk celery, finely chopped; 1 cup (250 ml) garlic croutons, crumbled; 1 teaspoon (5 ml) dried tarragon; 1 egg, lightly beaten; Salt and pepper; 1 1/4 cups (310 ml) store-bought demi-glace; 1 / 3 cup (75 ml) red currant jelly; 1/2 cup (125 ml) 35% cream or 15% cooking cream

Turkey Breast Stuffed with Mushrooms, Demi-Glace Sauce with Red Currant Jelly

Preparation

30 MIN

Cooking

45 MIN

Servings

Preparation

In a skillet, sauté the shallots and pine nuts in the butter for about 5 minutes. Add the mushrooms and celery. Cook for 5 minutes. Remove from the heat and let cool. Add the croutons, tarragon and egg. Season with salt and pepper.
Preheat the oven to 180 °C (350 °F). In a small saucepan, prepare the demi-glace as specified by the manufacturer. Add the red currant jelly. Set aside.
Place the turkey on a cutting board. With a knife, split the turkey breast in half. Cut each piece horizontally without cutting completely through. Open like a book and cover the exposed surface with plastic wrap. With a mallet, flatten the meat. Remove the plastic wrap. Spread stuffing on one side of each piece. Close the other side over the stuffing. Place the stuffed turkey in a buttered baking dish. Brush the meat with about 60 ml (1/4 cup) of sauce. Cover with aluminum foil. Bake for 30 to 35 minutes.
Remove from the oven and let rest for 5 minutes before slicing. Add the cream to the sauce. Reheat and serve with the turkey.