Preheat oven to 350 degrees.
In a large skillet, cook bacon over medium heat, stirring occasionally, until browned. Pour off all but about 2 tablespoons of fat from the pan and add onions, celery, and red pepper. Cook, stirring, until vegetables soften, 2 to 3 minutes. Add apples and 2 cups of chicken broth and simmer until apples are crisp-tender, 2 to 3 minutes.
Fold in cornbread, thyme, and parsley. The mixture should be quite wet – add more stock if necessary. Season cornbread apple stuffing with bacon to taste with salt and pepper and transfer to a buttered casserole dish. Bake 30 to 45 minutes, until the top is lightly browned.
Serves 6 – 8.