Preheat oven to 350F. Combine chestnuts and 1 cup stock in medium saucepan. Simmer for 20 minutes, drain and set aside.

While chestnuts simmer, sauté onion, mushrooms and celery with olive oil in a large, straight-edged sauté pan over medium heat for 5 minutes or until soft. Add marjoram and sage and cook for another minute. Season to taste with salt and pepper.

Reduce heat to medium-low. Add remaining 2 tablespoons stock and white wine. Stir in currants and cook for 30 seconds. Add bread cubes and toss gently until moistened but not mushy. Stir in chestnuts and, if necessary, add more stock, wine or water to reach desired texture. Add fresh parsley, spoon into a 9-inch baking dish. Bake for 30 minutes or stuff your favorite meat or vegetable and bake accordingly.