Panettone Italian Sausage Stuffed Quail with Grand Marnier Orange Sauce

Name: Panettone Italian Sausage Stuffed Quail with Grand Marnier Orange Sauce
Ingredients: 6 Boneless Quail (the ribs and breastbone are removed but the leg bones are in tact); 2 Italian Sausage Links, medium spicy (casing removed and crumbled); 1-1/4 pounds panettone (3 cups); 1 stick butter, divided; 5 fresh sage leaves, minced; 3 sprigs Fresh Thyme; 1/4 cup dried sour cherries (substitute dried cranberries); 1/4 cup dried apricots; 1/4 cup raisins; 1/2-3/4 cup Grand Marnier; 1/2 cup Carrot (1 large), cut into very small dice; 2 Shallots, minced; 2 cups chicken stock, (divided into 1/2 cup and 1-1/2 cups); 1/2 cup boiled chestnuts (optional), chopped small; 1 tbs. Corn Starch; 1 Tbs. Butter; Grape Seed Oil, (or canola oil), for frying; Kosher Salt, to taste; Black Pepper, to taste