Combine rice and broth in a medium saucepan; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender and broth is absorbed.
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
Sauté celery and onion in drippings until tender. Add bacon, celery, onion, eggs, salt, and pepper to cooked rice; stirring well.
Remove giblets and neck from squabs; reserve for other uses. Rinse squabs with cold water; pat dry. Stuff squabs with rice mixture (about 2/3 cup per squab).
Spoon remaining rice mixture into a lightly greased 13- x 9- x 2-inch baking dish. Place stuffed squabs on top of rice; cover lightly with foil. Bake at 400° for 30 minutes, basting every 10 minutes with wine. Remove foil, and bake an additional 10 minutes or until golden brown.