In a medium bowl mix stuffing, apples, and craisins. Set aside.
In a small dish combine salt, pepper, and apple pie spice (if using). Set aside.
Using a knife, slice into the thickest part of the turkey breast tenderloin, down the center lengthwise, leaving about 1/4-inch thickness remaining. Be careful to not slice in half.
Place each tenderloin in a large zip-lock bag and use a meat mallet to flatten out the tenderloin until it is uniformly 1/4-inch thick.
Divide the stuffing mixture evening onto each flattened turkey breast tenderloin and roll. Be careful not to let stuffing fall out the sides.
Place cooking bands or twine around the tenderloins to keep them from unrolling. Top with seasoning mixture and place seam-side down in a 1.5 to 2-quart baking dish.
Add the chicken stock to the baking dish and roast uncovered for 40-50 minutes or until the turkey reaches 155 degrees F.
Remove from oven and let rest for at least 10 minutes before slicing. Store any leftovers in an airtight container in the fridge for up to 3 days.
You will not have room to put 2 tenderloins in the same ziploc bag to flatten. You can use two separate bags or the same one and just rotate them out. You can also use two pieces of plastic wrap if you prefer.
I used Stove Top cornbread stuffing. If you use a box mix just make sure you prepare it according to the directions before mixing in your apples and craisins. You could also use homemade stuffing.