«Fry» the bread — I prefer sunflower seed bread from my local bakery —
alongside the watercress mixture in the
pan, thinly slice some Havarti or Gruyere or basically any cheese you like (I like the herbed Havarti — it's an easy way out of adding all the herbs to the sautee),
place it on the bread, spread the watercress on top,
and voila!
If you have extra stuffing, form into generous rolled sausage shapes,
place in a pound cake baking
pan, cover in foil, shiny side in
and bake
alongside the turkey breast.