Sandra Lee is busy these days. With a holiday slate that includes three new QVC specials and two new shows, not to mention her recent selection to the White House Historical Association’s national board, it’s a wonder she still has time. cook.

Fox News Digital radius with Lee during a break in his schedule to hear about his favorite fall foodswhat she cooks for Thanksgiving and where she spends the holidays.

The 58-year-old Californian is back in her home state, where she has been taping episodes of “Blue Ribbon Baking Championship,” a new Netflix show.

A former blue ribbon winner at the Los Angeles County Fair herself, Lee said she came up with the concept for the series and pitched it to the Food Network (which turned it down). But she didn’t give up on the idea and took it to Netflix – which launched the eight-episode series earlier this year.

Lee also launched “Dinner budget confrontation”, which she co-hosts, on the Roku channel. The reality show challenges contestants to come up with innovative and budget-friendly cooking techniques that put their culinary skills to the test.

Additionally, Lee’s “Aunt Sandy Claus” collection will be featured on three one-hour shows she hosts on QVC in November.

After that she will be spend thanksgiving in New York with her best friend Alexandra Stanton. And what will she do?

A person carves a Thanksgiving turkey

“I do whatever Alex tells me to do,” Lee told Fox News Digital.

Either way, it will likely include one of Lee’s favorite side dishes.

“You have to have a excellent mashed potatoesisn’t it?” she said.

Lee uses sour cream instead of milk or buttermilk to make her mashed potatoes, “which makes it thicker,” she said.

“I like it a little lumpy.”

But mashed potatoes aren’t complete without gravy, Lee pointed out.

“I love sauce,” she said, saying her family calls her the “sauce queen.”

“Not the gravy train,” she added with a laugh. “The sauce queen. I guess that’s family.”

Lee revealed how she makes your sauce.

“I like to make a flour and oil roux, and I make it nice and dark,” she said. “And I use turkey giblets. Boil them in water. Let them simmer for a very, very, very long time – like a day – then let them sit, so you get a really nice flavor in your broth.

Lee said she also uses the juices from the turkey. She makes cornbread stuffing with celery, green onions, Campbell’s chicken with rice soup, butter and poultry seasoning.

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