Guinea Fowl Stuffed with Prunes
Preheat the oven to 180°C (approximately 350°F).
Soak the bread in a little water.
Remove the sausage from the casings. Mix with the thyme and season with salt and pepper.
Lay out the guinea fowl on a clean work surface, skin-side down. Spread the filling over the top, arrange 8 plums down the center and truss with butcher's twine. Sear on all sides in a roasting pan in hot oil. Deglaze with wine and add the rosemary and remaining plums. Roast for 40-50 minutes, basting occasionally with the chicken broth. Add the port and season with salt and pepper. Slice the guinea fowl and serve with the pan sauce.