I have had success in the past with unsticking stuck fermentations using yeast energizer and warmth, and lots of swirling. I usually run into this problem with finicky Belgian yeasts though, not US-05.
However the best way would be to get a good vigorous yeast starter going for a couple days, then add that to the fermenter. Just dumping a pack or two of dry yeast on top doesn't do anything -- it has to be a very lively vigorous yeast starter for it to work. Some people would use champagne yeast but personally I would not do that -- just make a starter of a pack or two of US-05 for a couple days, and add that in. I've not done this myself, but it might be the only thing that would work -- if that doesn't work, nothing else will, except maybe for that champagne yeast idea. Or Brett! Brett could also do the trick, but at the expense(?) of oddball Bretty flavors, and again, possible explosions if bottled too early.