Preheat oven to 375 degrees. Soak chia seeds in 1/2 cup chicken broth.
Cook the chopped bacon in a large pot over medium-high heat untill the fat starts to release. Add coconut oil, celery, onions, carrots, turnip and apple. Cook for 5-10 minutes. Add the mushrooms and saute for 5 more minutes. Remove from heat.
Place the remaining ingredients (vinegar through broth) and the soaked chia seeds with any extra liquid, in a large bowl. Add sauteed mixture and blend well. Salt and pepper to taste.
Spread stuffing in a 9x13 inch baking pan; bake uncovered for 20-30 minutes or until lightly browned (not chocolate brown!). Let stand 10 minutes before serving.
Vegan version: Recipe can be made vegan by replacing the bacon with an extra tablespoon of coconut oil, 1-2 tablespoons sage or poultry seasoning and 8 ounces of mushrooms, and replacing the eggs with an extra 2 tablespoons chia seeds soaked in vegetable broth. (Recipe #603)