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

• 1 skinless and boneless turkey breast, about 1, 2 kg

Stuffing

• 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

Sauce

• 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