Brown ground turkey in a skillet until done; drain and set aside.
In another skillet, sauté onion and garlic in butter until tender. Stir in rosemary and marjoram; continue cooking for 2 minutes. Stir in chicken broth and bring the mixture to a simmer.
In a large bowl, combine bread cubes, chestnuts and the cooked ground turkey; toss until well-mixed. Pour the onion mixture on top, tossing to mix evenly. Season with salt and pepper.
Use as a stuffing for poultry or spoon into a greased baking dish.
Bake at 350° F until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.Servings: 6 to 8