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1
Preheat oven to 400.
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2
Place the bacon strips in a single layer on a large rimmed baking sheet; bake in the upper third of the oven until crisp and browned, 10-15 minutes.
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3
Some strips of bacon will cook more quickly than others, so remove them as they crisp and drain on paper towels.
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4
Crumble when cool.
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5
As the bacon fat renders and accumulates in the baking sheet, pour it off into a small heatproof bowl; reserve 1/3 cup.
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6
In a big skillet, heat the reserved bacon fat over medium heat; add in the onions, celery, apples, and green pepper; cook/stir until the onions are softened and translucent, about 10 minutes.
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7
Add in poultry seasoning and cook for 1 minute.
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8
Scrape the vegetable mixture into a large bowl; mix in the cornbread, crumbled bacon, pecans, and parsley.
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9
Gradually beat in the half-and-half and egg; season with salt and pepper.
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10
Transfer to a lightly buttered casserole; drizzle with broth, cover, and bake in a preheated 350 oven for 30 minutes (uncover the last 15 minutes for a crusty top).
