- Preheat oven to 350°F (180°C). Grease a 9-inch (2.5 L) springform pan and place on a baking tray.
- In a sauté pan over medium heat, add oil, heat for a minute, then add onion, celery and carrot. Sauté until onions are translucent, about 5 minutes. Add garlic and herbs, and sauté one minute more. Add cranberries and white wine, then simmer until almost all liquid has evaporated. Remove from heat and cool to room temperature.
- While vegetables are cooling, whisk eggs to blend in a large bowl, then whisk in milk, mustard, salt and pepper. Add bread cubes, toss to coat and let soak for 15 minutes, stirring occasionally.
- Stir cooled vegetables and diced turkey into bread mixture, then stir in 2 cups of Swiss cheese. Spoon mixture into prepared pan and sprinkle with remaining ½ cup Swiss cheese. Bake for 50 to 60 minutes, until top of Rockwell Bake is a rich golden brown and center springs back when pressed.