If using ground pork, follow same instructions as ground turkey in Step 3, cooking, breaking up meat with a spoon, until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
If using 24 oz. ground turkey, follow same instructions, cooking in batches if necessary. There may be filling left over.
If using diced chicken thighs, pat dry and follow same instructions as ground turkey in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.