I would have avoided making a starter with dry yeast because I believe this expends some of the reserves that the manufacturers work hard to build up. Also, I believe that adding dry yeast to a stuck fermentation isn't very effective unless you have a large amount of simple sugars present. I believe the best bet is to pitch a starter at its height of activity. These are the recommendations I read in "Yeast," which is the only book I have seen that provided a good discussion on stuck fermentations.
Primary: Belgian Dark Strong
Bottled: Belgian Saison Noel, Chocolate Porter, Raspberry Wheat