Preheat the oven to 350°F/180°C.Chestnuts stuffing:In a frying pan, melt 2 tablespoons (30 mL) of butter and add the cubes of bread, marjoram, thyme and sage.Mix well.Place on cookie sheet and cook for 20 minutes.Stir-fry the onion, celery, garlic, apples, chestnuts and seasoned bread cubes in the rest of the butter.Salt and pepper.Add the eggs and mix well.Turkey:Fill the inside of the turkey with the chestnuts stuffing.Brush the turkey with the chicken broth concentrate.Place in a roasting pan and cook, uncovered, for 1 1/2 hours.Cover and continue cooking for about 1 1/2 hours or until a meat thermometer indicates 190°F (85°C).Take off the cover for 15 minutes before ending the cooking.Take the turkey out of the roasting pan and cover with tin foil for 15 minutes before carving.Serve with a Cranberry sauce.

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Stuffing: 1/4 cup (60 mL) butter 6 slices stale bread in cubes 1 tsp. (5 mL) marjoram 1 tsp. (5 mL) thyme 1 tsp. (5 mL) sage 2 cups (500 mL) onion 2 cups (500 mL) celery chopped small 4 cloves of garlic 2 red apples unpeeled, cut in small cubes 425 g can chestnuts cut in large pieces To taste Salt and pepper 2 egg Turkey: 12 lbs (5 1/2 kg) turkey 1/4 cup (60 mL) chicken broth concentrate Sauce: