Dice the onions, celery, and bell pepper. Once crisp, remove the bacon from the pot and allow to drain on a paper towel. Reserve just enough drippings to coat the bottom of the pot. Add the onions, celery, and bell pepper, sauté over medium heat until the onion is soft. Crumble the bacon and add to the vegetables.
Add the rice and continue to cook, stirring frequently until the rice is golden. Add salt and pepper to taste. Omit salt unless using homemade stock, since bouillon and broth are usually salty enough already. Add the broth and tomatoes, adjust the temperature to keep at a simmer and cover tightly for 25 minutes or until all the liquid is absorbed.
While the rice and vegetables are simmering, shred the turkey into bite size pieces. When the rice is cooked, stir in the turkey, heat through, and serve.
There should be plenty of leftovers!