Skirlie--the Scottish side dish or stuffing for roasts and such--and a good use for drippings (though I wouldn't used heavily smoked ones).
Saute a chopped or, my preference, thinly sliced onion in a T or two of drippings, bacon grease, melted lard or butter (I use butter for this step). Most cook just till soft but I like some browning of the onion. Add a hefty amount of drippings (and/or other fat), about a 1/2 c, salt and pepper, and a scant cup of oats. Stir then cook covered, stirring occasionally, till the fat absorbs, maybe 10 min or so. (You can add a splash of stock if needed.)
Oats pair well with mushrooms and makes an excellent pilaf. Oats can be toasted first to bring out their flavor (spread on a sheetpan and toast in a 400 oven, stirring once, about 5 or 6 min; remove and dump to cool on a plate).
The liquid to oats ratio is usually 3, 3.5, or 4:1, depending on the finish consistency desired. You can saute a 1/2 pound of mushrooms till they release their liquid and brown, remove to a bowl, then in the same pan (with a little more fat) saute a small chopped onion or a couple shallots. Add some minced parsley and thyme, salt and pepper, return the mushrooms to the pan, then add, say, 1/2 c of oats plus 1.5 c chicken stock; bring to a boil then cover, reduce the heat and simmer 20, add a handful of freshly shucked peas, then cook another few min till the oats are tender and the broth is absorbed. (Altenatively, cook till finished then add a handful of frozen peas.) Stir in a couple T of minced red bell pepper for color and a little sweetness; adjust seasoning; serve.
Shredded fresh spinach can go in instead of the peas--or you can skip the green addition and do a green veg on the side.
Toasted, it's nice made as for oatmeal but with salt and pepper. At finish, stir in butter and freshly grated parm. Serve topped with garlic-wilted spinach. (For brunch, ease up on the garlic for the spinach, create a well when placing the spinach on top, then nestle a poached egg in the well, topping with a little more cheese and a drizzle of you best olive oil.)