To make the stuffing, soak the slices of bread in the milk, and then crush with a fork. Add the egg, onion, sausage meat, grated apple, 2 tablespoons Port wine, parsley and a bit of salt. Rip up the Brie and scatter into the stuffing, then mix with a fork until homogeneous. Stuff the guinea fowl with the mixture and secure at both ends with cocktail sticks.
Put the guinea fowl in a pan, moisten with the remaining Port and add the juniper berries, 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. Place in a preheated oven at 220°C and cook uncovered. Moisten after 15 minutes with some of the marinade and again after 30 minutes. At this point, cover with the bacon slices and cook for another 15-20 minutes in the oven until the guinea fowl is cooked through and the bacon crispy. To serve it, cut the fowl like a chicken and transfer it onto a warm service dish with the sliced stuffing and garnish with fresh watercress.
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