Make cream sauce browning 4 tablespoons butter with 3 tablespoons flour. Gradually add 3 cups milk stirring constantly until thickened. Salt to taste with bouillon cubes. Set aside. The onion, carrot, pepper and mushrooms should all be diced to the same size, about 1/4 inch square. Steam these vegetables in microwave or covered pot with minimum amount of water until tender. Drain any excess liquid. Add turkey meat, hot cream sauce and peas and just heat through a minute or two stirring carefully to keep from burning on bottom of pan. (Or heat in microwave.) Serve immediately on toast, with toast points, or on cooked white rice.