2 Tbsp olive oil
1 cup finely diced onion
1 cup finely diced celery (including leaves)
½ cup finely peeled and diced carrot
1 clove minced garlic
1 Tbsp finely chopped fresh sage
2 tsp finely chopped fresh thyme
1 cup dried cranberries
½ cup white wine
5 large large eggs
3 cup 2% milk
1 tsp Dijon mustard
1 ½ tsp salt
¼ tsp ground black pepper
8 cup diced day old bread (white, whole wheat or mix), cut into 1-inch cubes
3 cup diced cooked turkey meat, cut into ½-inch cubes
2 ½ cup grated Swiss cheese
1. Preheat oven to 350 F (180 C). Grease a 9-inch (2.5 L) spring form 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, and then simmer until almost all liquid has evaporated.
3. Remove from heat to cool to room temperature.
4. 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.
5. Stir cooled vegetables and diced turkey into bread mixture, then stir in 2 cups (500 mL) of Swiss cheese. Spoon mixture into prepared pan and sprinkle with remaining ½ cup (125 mL) Swiss cheese. Bake for 50 to 60 minutes, until top of Rockwell Bake is a rich golden brown and center springs back when pressed.