1. Crumble the turkey sausage in a large sauté pan. Cook over medium-high heat for five minutes or until the sausage is no longer pink, breaking sausage up with a spatula as it cooks.

2. Add the onion, apples, and rosemary sprig. Cook the mixture for five minutes or until the onions and apples soften and start to turn golden.

3. Add the ground sage, thyme, cinnamon, and maple extract. Cook for one more minute, stirring to combine everything. Turn off the heat, and remove the rosemary sprig.

4. While the sausage and apple mixture cools, cut the bread into one-inch cubes and set it aside.

5. In a mixing bowl, combine the eggs, milk, Dijon mustard, salt, and pepper. Whisk well to combine the ingredients. Set this aside.

6. Place half of the bread on the bottom of a 9” x 13” casserole or baking dish. Spread half of the sausage and apple mixture over the bread. Sprinkle half the shredded cheese over the sausage layer. Repeat the layers with the remaining bread, sausage mixture, and cheese.

7. Pour the egg mixture evenly over the strata. Use the spatula to gently press everything down so the bread absorbs the custard.

8. Cover lightly with foil. At this point, you can refrigerate it overnight and bake it in the morning, or you can bake it immediately, if desired.

9. To bake, preheat the oven to 350°F. Remove the strata from the refrigerator and let it sit on the counter while the oven preheats.

10. Bake for 45 to 50 minutes or until the eggs are set and the top is golden. Remove the foil for the last 15 minutes to allow the bread to toast.

11. Let the strata cool for about 10 minutes before cutting.