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slices bacon, chopped1 

onion, chopped1 

large carrot, peeled and chopped1 

yellow bell pepper, chopped2 

cloves garlic, minced

kosher salt

freshly ground black pepper1/2 c. 

dry white wine4 c. 

low-sodium chicken broth1 c. 

cauliflower rice

2 c. leftover shredded or cut in stripes/cubes Turkey

1/4 c. freshly chopped parsley


  1. In a large pot over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel–lined plate. Drain all but 1 tablespoon bacon fat.
  2. Add onion, carrots, bell pepper, and garlic and season with salt and pepper. Cook until soft, 5 to 7 minutes.
  3. Add white wine, broth, and rice and bring to a boil. Simmer until rice is tender, 10 minutes. 
  4. Stir in leftover turkey and parsley until warmed through and serve immediately with crispy bacon.