I've tried this recipe using both ground chicken and ground turkey, but find that each become rather dry by the end of the cooking process. Instead, I'd suggest using sausages straight out of their casings or ground pork/beef.
Also, I'm not a huge mushroom person (actually, I despise them), but find that I can't really pick out their flavor or texture too much - instead, I think they just add more depth to the recipe. Feel free to omit, but keep in mind that you may need to add some oil or other liquid (perhaps chicken stock) to the skillet when sauteing the apples, celery and onions, since the mushrooms would otherwise have been providing that liquid.
GLUTEN FREE: use a GF brand of panko breadcrumbs - my favorite is
Aleia's, which can be found at your local Stop & Shop or Whole Foods
DAIRY FREE: we always have
Cabot cheese on hand, since it's naturally lactose-free
Recipe From:
Prevention RD | Sausage and Apple-Stuffed Acorn Squash