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Thing is, 1.016 is not too high. You could have a lot of unfermentables, or if your OG was high the yeast has attenuated as much as it can. I have bottled a very small number at higher than 1.016 because it had finished (stuck) and there was no way they were going lower. In your case the 100g sugar might get it going, but if it doesnt, its really package it,  maybe light on the priming sugar and use few PET bottles to monitor carbing then  see how it conditions out, or down the sink  if you don't like it.