Combine stuffing and bread in a large bowl, then transfer half of it to a greased 9- x 12- x 2-inch baking dish, arranging it to cover the bottom evenly; set dish and remaining bread mixture aside.

Whisk together milk, eggs, mustard, hot sauce, salt and pepper in a medium bowl and set aside.

Heat butter in a large skillet over medium high heat. Add mushrooms and onions and cook until softened, then transfer to a large bowl. Add 1/4 cup of the green onions, turkey, cheese and apples and toss to combine. Arrange this mixture evenly on top of the stuffing and bread mixture in the baking dish, then top with remaining bread mixture.

Slowly pour the egg mixture into the baking dish, making sure to distribute it evenly. Sprinkle remaining green onions over the top, then press down on the bread cubes, if necessary, to ensure that all bread is coated with the liquid. Cover and refrigerate for several hours or overnight.

When ready to bake, preheat the oven to 350°F. Bake, uncovered, for about 60 minutes, or until the top is golden and a knife inserted in the middle comes out clean. Remove from oven and set aside to let stand for 10 minutes before serving. Serve with cranberry sauce on the side.