• Season turkey all over with salt and pepper. Heat half of the oil in large Dutch oven set over medium-high heat; brown turkey in batches, adding more oil as needed, until golden. Using slotted spoon, transfer to plate; set aside.
• In same pan, cook onion, mushrooms, garlic, sage and rosemary for 7 to 10 minutes or until softened. Stir in 1 cup broth, and wine, scraping up any browned bits; bring to boil. Cook, stirring occasionally, for 12 to 15 minutes or until liquid evaporates. Sprinkle flour over vegetables and stir to combine; cook for 2 minutes. Gradually whisk in remaining broth.
• Stir in sweet potatoes; bring to simmer. Return turkey and any accumulated juices to pan. Cook, stirring occasionally, for about 45 minutes or until turkey is very tender and sauce is thickened. Add peas; cook for 2 minutes. Stir in cream and vinegar. Remove from heat. Garnish with parsley.

Tip: Stew can be made up to 3 days ahead, cooled, covered and refrigerated, then warmed gently before serving.