You do have to cook it longer--much longer and I have a 23 pound bird, so he may even cook over night--or at least get up with the roosters, so he can be roasted properly. I've read that they cook more evenly and they should taste better and you don't have to give up space in the fridge with all of the pies, salads and such that will need the room and there won't be any drippy mess.
To find out more info on cooking a turkey from frozen here's a good tutorial on it in pdf. form.
HOW TO COOK A TURKEY FROM FROZEN
And if anyone's done this before I'd love to hear how you liked it and how the turkey turned out.
Now for the best ever stuffing recipe! This is a moist stuffing and it's done in the crockpot. I love that part! I've made it for the last several years and we love it! This recipe came to me from Amy Main of A Main Collection
Amy Main's Best Stuffing
1 cup butter
2 cups chopped onions
2 cups chopped celery
1/4 cup parsley sprigs, chopped
2-4 oz cans sliced mushrooms, drained
12-13 cups slightly dry bread cubes
1 t. poultry seasoning
1/2 t. salt and pepper
1 1/2 t. sage
2-2 1/2 cups chicken broth (I use the boullion to make this)
2 eggs, beaten
Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all other seasonings and toss well. Pour enough broth to moisten; add beaten eggs and mix well. Pack lightly into crockpot. Cover and cook on high for 45 minutes; reduce to low for 4-8 hours. 6 servings
Note--I just use cheapy white bread that I tear up and let dry a bit in a big bowl. DO NOT use diet breads.
2009's Thanksgiving Menu
Mashed Potatoes & Gravy
Broccoli Rice Casserole
Green Bean Casserole
Fresh Cranberry Sauce
Rich Dinner Rolls--homemade
Coconut Cream Pie