Brown ground turkey in a skillet and set aside. In another skillet sauté onion and garlic in butter until tender. Stir in rosemary and marjoram and continue cooking for 2 minutes. Stir in chicken broth and bring the mixture to a simmer. In a large bowl, combine Milton's bread cubes, chestnuts and the cooked ground turkey. Pour the onion, mixture on top, tossing to mix evenly. Season with salt and pepper to taste. Spoon onto a greased baking dish. Bake at 350⁰ F until the top has formed a crust and the stuffing is heated through, about 30 minutes. Serve hot.