Transfer mixture to a large bowl & cool for about 15 minutes. Combine with dry bread cubes, cooked barley, & broth, adding only enough broth to make proper stuffing consistency. Stir in pomegranate seeds & set aside.
Turkey
Preheat oven to 350 F.
Lay turkey breast on a clean work surface so that it lies open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten into an even thickness all over. Discard plastic wrap.
On one half of the turkey breast spread a thick layer of the stuffing. Fold the adjoining half of the turkey breast overall. Fasten with metal skewers if you wish to help to keep stuffing enclosed.
Place a wire rack in a roasting pan & lay stuffed turkey roast on it. Brush herb butter over turkey breast. Roast uncovered, until turkey reaches an internal temperature of 180 F. about 2 hours. Cover loosely with foil if the top browns too quickly.
Place any extra stuffing in a buttered casserole & bake for about 30 minutes, until the top is lightly toasted.
Remove turkey breast from oven, tent with foil & allow to rest for about 5-10 minutes. Make sure to remove all toothpicks and/or skewers before slicing to serve.