Guinea Fowl with Chanterelles
Preheat oven to 180°C (approximately 350°F).
Rinse guinea fowl breasts, pat dry and cut pockets into sides. Stuff pockets with ground sausage and seal with toothpicks. Season breasts with salt and pepper and sear in a hot roasting pan in butter until brown. Deglaze pan with wine and roast in oven for about 30 minutes with skin side up. Baste as needed.
Clean chanterelles and cut smaller if needed. Peel shallots and finely dice. Saute shallots and chanterelles in a hot pan in butter. Spread around guinea fowl when 10 minutes of roasting time remains. Rinse thyme, shake dry, pluck and sprinkle over meat. If desired, turn on broiler during last minute of cooking and watch carefully.
Season sauce in roasting pan with salt and pepper. Serve guinea fowl breasts drizzled with sauce.