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  1. Preheat oven to 350°F (180°C). Grease a 9-inch (2.5 L) springform pan and place on a baking tray.
  2. 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.
  3. 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.
  4. 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.