my suggestion is to definately secondary it. I would ferment it for at least another couple weeks in the secondary or until your airlock activity drops down to pretty much nothing. Then bottle. From my experience with stouts they tend to do better with substantially longer aging periods than IPA's or amber ales.
Beer, happy Produce of our Isle/Can sinewy Strength impart,
And wearied with Fatigue and Toil/Can cheer each manly Heart.
Labour and Art upheld by Thee/Successfully advance,
We quaff Thy balmy Juice with Glee/And Water leave to France.
Genius of Health, thy grateful Taste/Rivals the Cup of Jove,
And warms each English generous Breast/With Liberty and Love!
(Rev James Townley, 1751)