Taste it first, make sure it's still within what you expected...
For yeast, you could just rehydrate a packet of a neutral yeast, like Lalvin EC-1118 and pitch it in a day before you rack into the bottling bucket. Or right after you start to siphon into the bucket (put it into the wort in the bucket)... That way it will mix up more completely. I would just be sure to put those bottles into something where it won't matter if they decide to pop... Of course, that will depend on what kind of bottles you're using, and how their capped. I've not had any issues with Belgian bottles with extra yeast added (not carbonating over about 2.5 CO2 volumes)... I've not done that with any batches in Grolsch bottles, but I suspect they would be fine too. Regular capped bottles could be different. I've not used those at all, so someone else will need to chime in there.
What CO2 volume were you planning on going with for the brew? If it's in the 2-2.5 range, I don't think you'll have any issue with using fresh yeast and priming as normal. I would suspect that any yeast that was in suspension has dropped out by now. Of course, if you give it a gently swirling a day, or so, before you're going to bottle, you might not need to add any sugar...
Let us know how this turns out, how ever you end up doing it.
My RocketHub Project
Hopping Tango Brewery
跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se
On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
K1: MO SMaSH IPA
On Deck: Caramel Ale
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
...the right of the People to keep and bear arms shall not be infringed