For the stuffed quails with chestnuts, wash the quails and pat dry. Cut off the wing tips. Hollow out each quail from the backbone, i.e. cut the skin and meat cohesively from the bones in one piece. While doing this, separate the leg bones at the hip joint and the wing bones at the shoulder.
Once the quails are released, scrape the thigh bones free in the legs and separate and remove them at the knee joint. Scrape the remaining two wing bones free and pull them out. The only bones now remaining in the quails should be the lower leg bones.
Soak the autumn trumpets in lukewarm water for about 20 minutes. Rinse the liver, pat dry and chop. Drain the trumpets, squeeze them out on kitchen paper and chop them as well. Mix with the liver and the poultry mince and season well.
Spread the quails out on the work surface, skin side down. Season with salt and pepper. Spread the farce in the center and fold the sides over the filling so that the quails regain their original shape. Tie into shape if desired. Brush with the melted butter, season with salt and pepper and place side by side in a baking dish.
Spread the chestnuts around the quails. Pour the stock and port wine and cook in the oven for about 25 minutes. Let rest for another 5 minutes under aluminum foil and then serve with the chestnuts on plates.