Preheat oven to 350°F. Lightly grease a 9'' x 13'' baking pan.
Cook the bacon for 5-8 minutes in a large sauté pan over medium heat until the bacon has been mostly rendered down and is starting to brown. Add the onions and celery and sauté another 5-8 minutes until translucent. Then, add the apples and sauté another 2-3 minutes.
Add the stock, butter, thyme, sage, salt, and pepper and cook until the butter is melted. Add heavy cream and parsley.
Place cornbread cubes in a large bowl. Add the contents of sauté pan to the bowl and mix well. Pour the stuffing into the prepared pan and bake until the top is golden brown, about 45 minutes to an hour.
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