Toast the almonds and blanch the vegetables a day ahead to ease preparation during the day's rush. If you would rather not make the Homemade Turkey Stock, substitute fat-free, less-sodium chicken broth.
Spread almonds in a single layer in a shallow pan. Bake at 350° for 7 minutes or until lightly browned and fragrant, stirring occasionally. Cool completely, and set aside.
Place carrots in a large saucepan of boiling water; cook 3 minutes. Remove with a slotted spoon. Plunge into ice water, and drain. Place broccoli in boiling water; cook 2 minutes. Drain and plunge into ice water; drain.
Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the shallots; sauté 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, Homemade Turkey Stock, salt, and pepper; cover and cook 6 minutes or until carrots and broccoli are crisp-tender. Sprinkle with almonds. Serve immediately.
Good, but I did change recipe a bit due to what I had on hand and needed to use up. Didn't add the almonds used chicken broth in place of the turkey stock and added haricots verts when I blanched the broccoli.