Enjoy this saucy dish during the few weeks fresh morels are available. The rest of the year, rehydrate dried ones by covering with warm water for 30 to 45 minutes. Drain and measure 3/4 cup.
Combine the 3 tablespoons flour, salt, and lemon-pepper seasoning; coat turkey with flour mixture.
In a large skillet cook turkey in 2 tablespoons of the margarine or butter over medium heat for 8 to 10 minutes or until tender and no pink remains, turning once. Transfer turkey to individual plates; cover to keep warm.
Cut any large morels into bite-size strips. For sauce, in the same skillet cook morels, green onion, and garlic in the remaining margarine or butter for 3 to 4 minutes or until tender.
Combine half-and-half and the 1 tablespoon flour; add to vegetables in skillet. Cook and stir until thickened and bubbly; add sherry. Cook and stir for 1 minute more. Season to taste with salt and pepper.
Spoon some of the sauce over turkey; pass remainder when serving. If desired, garnish with fresh herbs. Makes 4 servings.