Turkey spaetzle, flattened oysters, and pumpkin-and-seaweed custard, à la Wylie Dufresne.
Who better to turn Thanksgiving inside out than the culinary mad scientist Dufresne? Classic oyster stuffing became paper-thin crudo with savory topping. The turkey? “I originally thought of turkey tetrazzini, making noodles with the turkey, but that needed special equipment,” Dufresne says, so he simplified to spaetzle—then tossed most of the rest of the meal in with it. The pumpkin is blended with—what else?—seaweed-derived carrageenan to create the creamy custard finale.