In a large skillet at medium high heat, melt the butter and add the chopped red bell pepper. Saute for 2 minutes, then add sliced mushrooms and chicken bullion cube. Break up the bullion cube and stir it into the ingredients while sauteing mushrooms, about 2 minutes.
Add chicken broth and heavy cream, bring to a low boil then reduce to low heat and allow to simmer for 3-4 minutes stirring occasionally.
Add thawed peas and chopped turkey meat, stir and season with salt and white pepper. Simmer an additional 2-3 minutes or until turkey meat is warmed.
Remove from heat, garnish with parsley, and serve over your choice of rice, pasta, toast, or biscuits.