Technical Stages :

• Trim the slices of white bread and soak them in milk. Crush with a fork, add the egg, sausage meat, 2 tablespoons Port wine, parsley and a bit of salt.
• Mix with a fork until homogeneous.
• Transfer this stuffing to the guinea fowl's belly.
• Sew both ends, at the base of the neck and at the other end. Put the guinea fowl in a pan, moisten with the remaining Port, add the oil and thyme. Cover and let sit for 24 hours, turning the bird twice.
• Melt the butter in a casserole dish; transfer the drained guinea fowl into it and brown until golden on all sides over strong heat. Keep the marinade.
• Put in a preheated oven at 220°C or 428°F and cook uncovered for 30 minutes. Moisten with the marinade, cover and cook for another 20 minutes in the oven.
• To serve it, cut the fowl like a chicken and transfer it onto a warm service dish with the sliced stuffing.