Certainly. You can use heart from any animal you can get. One variation of the soup recipe used on the forum lists chicken hearts in units instead of ounces, it would be one ounce of heart and one ounce of liver for each eight ounces of muscle meat, along with 1/2 to 3/4 tsp of egg shell or bone meal.
You can use ground turkey, but some meats are harder to find unseasoned when they are ground up. Turkey is one of these problem ones in my area, almost every brand of it is seasoned or treated with saline/tenderizing solution. Ground beef is easy to find unadulterated, some brands of ground pork are OK. I've seen ground chicken before, but not often.