If it does turn out that this batch is truly stalled, restarting fermentation can be tricky. If it were me, I would pull a sample of the beer (at least a hydrometer jar's worth, maybe a bit more just to be sure) and pitch a pack of Nottingham dry yeast in it. Leave that sample warm and shake it several times a day. Check the gravity with a calibrated hydrometer after a few days and see what it stopped at. If the gravity didn't change, then it won't go any further no matter what you do so you can then decide what to do with it (maybe it could be used for blending).
If the sample did finish at your target FG, then there is hope and you will need to pitch a LOT of yeast to finish the job. Your beer is already over 7.5% ABV and completely lacking oxygen, so you will get very little if any yeast growth if you pitch packs of yeast in it. What you really want is a massive slug of yeast to finish the job, so you could grow up a batch of healthy yeast by brewing a batch of low gravity table beer (OG ~1.040) and racking the stalled beer onto the yeast cake from the small beer. You may need a couple of batches since you are doing this with 10 gallons.
Another option would be to find a local brewery or brewpub that would give you a bunch of slurry to pitch into the beer. I have done this same thing with Belgian beers before, and the first yeast I pitched provided the "Belgian" character, and I finished the beer by pitching over a quart of 1056 from a local brewery.
Good luck with the brew!