2 boxes Kelloggs croutons
1 c. celery
3/4 c. chopped onion
1 chicken bouillon cube
3/4 lb. Bob Evans sausage
1 can chopped water chestnuts
1 lg. can Swanson chicken broth

Cook bird neck in a saucepan with bouillon cube, onion, celery and 1 to 1 1/2 cups water until celery and onion are done. Discard neck and broth. Keeping vegetables only, cook and drain sausage. Spray electric fry pan with Pam then add celery, onion, sausage, croutons and water chestnuts. Mix. Salt and pepper to taste. Add chicken broth until just moist. Cook on low until ready to serve.