1. To make cornbread, heat oven to 450 degree F. In a large skillet over high heat, cook bacon until crisp. Drain bacon on paper towels, chop, and set aside. Reserve bacon grease. Grease an 8-inch square glass baking pan with bacon grease. Set aside. In a large bowl, combine bacon, cornmeal, sugar, baking powder, baking soda, and salt, and mix well. In a separate bowl, whisk together milk, cream, and eggs. Add the milk mixture to the cornmeal mixture and whisk just until blended. Place the empty pan into the oven and heat until the bacon grease just begins to smoke. Pour in the batter and bake until the top is brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool completely on a wire rack.
2. In a large nonstick skillet over high heat, cook sausage until slightly brown, breaking it up with a spoon, about 3 minutes. Add onions, celery, and peppers, reduce heat to medium and continue to cook, stirring occasionally, 10 minutes more. Cut the corn bread into cubes and transfer to a large bowl. Stir in sausage mixture until well combined. Add parsley, sage, thyme, salt, and pepper and mix well. In a cup, whisk orange juice and eggs until well blended, then stir into stuffing.
3. To stuff turkey, proceed as directed for Juicy Roast Turkey (see Recipe Center). To bake: Heat oven to 350 degree F. Spoon stuffing into 2 well-buttered 13x9-inch glass baking dishes. Cover with foil and bake 30 minutes. Uncover and bake until crisp, 10 minutes more. Makes 12 cups.