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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.