There are a lot of variables that can effect the time. Your best bet is to cook according to the directions and check the internal temperature. If it's not done, go for another period of time and re-check.
The two biggest problems with cooking from frozen is that, by the time the center is cooked, the exterior, where all the meat is, is dry; and ensuring the internal temperature has reached a minimum of 161F everywhere, including the stuffing.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan