I use this chicken sausage recipe when I want to make a country style fresh sausage that is a bit more low-fat than my usual fare.
This is not a "fat free" chicken sausage, but the naturally lower fat content of the chicken meat does make for a healthier end product than typical pork links.
In almost all instances, you can safely substitute turkey for chicken in a sausage recipe, and that is certainly the case here.
As a matter of fact, I probably make more sausage with turkey than I do with chicken--it's usually easier to find it on sale.
I probably don't need to remind you because the food industry has done a great job of scaring the heck out of the public, but you do need to be extra careful when handling poultry because of the risk of salmonella.
Keep your meat cold, watch for cross contamination, and make sure you do all your cleanup with hot, soapy water.
To be on the safe side, I run my grinder and stuffer parts, cutting boards, bowls etc. through the dish washer. I hand wash my knives.
This is a good practice to use at all times, but it's especially important when making any chicken sausage recipe.