Mom's Stock for Gravy & John's Candied Yams

Stock
Get the giblets (minus the liver, which you'll want to use in the stuffing) and the neck out of your turkey. It's probably in a little bag in the cavity. Put them in a saucepan with a little onion, carrot, celery, salt, pepper, and 4 cups of water. Simmer it all for about an hour. Strain and refrigerate. Now you've got your stock for your gravy. Chop the giblets finely and save, refrigerated, also for your gravy. Give the turkey neck to the cats.

John's Candied Yams
12 medium-sized yams
salt and paprika
1 1/2 cups brown sugar
1 teaspoon lemon zest or grated lemon peel
3 tablespoons lemon juice or 1/4 teaspoon grated fresh ginger (peel it first!)
4 tablespoons butter

Preheat your oven to 375. Cook the yams in their jackets by dropping them into boiling water and cooking, covered, for about 25 minutes or until tender. Cool and then peel. Cut lengthwise into 1/2-inch slices or mash them. Set aside a little bit for the baby. Put the rest in a shallow buttered baking dish. Season with salt and paprika. Spinkle with brown sugar, lemon zest, and lemon juice or ginger. Dot with butter. Bake, uncovered, for about 20 minutes.