Yet another suspected stuck fermentation thread

Please help!
Oatmeal Imperial stout PM stuck at 1.040 after 2 weeks, OG 1.093
Recipe:

4.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 32.00 %
4.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 32.00 %
2.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 16.00 %
1.00 lb Caramel/Crystal Malt -150L (150.0 SRM) Grain 8.00 %
1.00 lb Roasted Barley (300.0 SRM) Grain 8.00 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 4.00 %
2.00 oz Galena [10.00 %] (60 min) Hops 30.3 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 1.7 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 lb Oats (Mash 60.0 min) Misc
2 Pkgs Windsor Yeast (Danstar) Yeast-Ale
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Ferm temp 73F, Krausen dropped at 48 hours of very vigorous action.
1 week later SG reading 1.040, ferm temp now at 65F.
Searched forum and decided to add champagne yeast.
LHBS guy suggested S-05. I bought it and supplies for a wheat PM, anyway, I add the s-05 and 48 hours later no action in the fermenter and still at 1.040.
.
I have tried the usual swirling, raised temp to 70F, prayed!
Where would you suggest I go from here?

There is one, and only one, way to fix this---in my experience, at least (which is, unfortunately, considerable in this arena). That way is: dumping it onto another cake.

Forget about the stout for a while. Let it be. Next time you have a free few hours, brew up a relatively neutral (like a pale ale or blonde) low-gravity ale (~1.040-1.045). Pitch dry yeast like US05 or Nottingham, let it ferment out. When it's done, rack off to another vessel. Then, rack the stalled stout onto that new yeast cake. Then, watch the magic happen!