Heat the oil in a large frying pan. Add the onion and garlic and fry gently until softened but not coloured.
Add the mushrooms and fry for another minute or so. Sprinkle over the curry powder.
Add the turkey to the pan and stir until heated through, then pour in the cream. Allow to reduce slightly, then add the stuffing balls and simmer gently until heated through. Season, to taste, with salt and freshly ground black pepper.
To serve, pour into a bowl and sprinkle with parsley.