Preheat oven to 350℉. Place diced stale bread in large mixing bowl and set aside.
Heat a large sauté pan on medium. Crumble sausage into hot pan and sauté for 1 minute.
Add onions to pan and sauté for 2 minutes.
Add herbs and chestnuts to pan and sauté for 5 minutes or until onions are translucent.
Deglaze with white wine and reduce liquid for 3 minutes.
Pour cooked sausage / chestnut mixture over bread. Add chicken stock, salt and pepper and mix to combine.
Grease a 9" x 13" cassarole dish. Transfer stuffing to cassarole dishe and bake covered for 20 minutes. Uncover and bake an additional 10 minutes.