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

Fox News Digital spoke with Lee during a break in her schedule to hear about her favorite autumn foodwhat she’s cooking this Thanksgiving and where she’s spending the holiday.

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

A former LA County Fair blue ribbon winner herself, Lee said she created the concept for the series and pitched it to the Food Network (it turned her down). But she didn’t give up on the idea and took it to Netflix — which debuted the eight-episode series earlier this year.

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

Lee’s “Aunt Sandy Claus” collection will also be featured during 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 is carving a Thanksgiving turkey

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

Whatever it is, it will likely include one of Lee’s favorite accessories.

“You must have one large mashed potatoesright?” 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 the sauce, Lee pointed out.

“I love gravy,” she said, saying her family refers to her as the “gravy queen.”

“Not the sauce,” she added with a laugh. “The sauce queen. I guess I’m both in my family.”

Lee revealed how she make her sauce.

“I like to make a flour and oil roux, and I make it nice and dark,” she said. “And I use the giblets from the turkey. Boil it in water. Simmer it for a long, long, long, long time—like a day—and then let it sit for a little bit, so you get a really beautiful flavor in your stock that you do. “

Lee said she also uses the drippings from the turkey. She prepares a cornbread filling with celery, scallions, Campbell’s chicken with rice soup, butter and bird seasoning.

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