Put an airlock on it and leave it where it is.
There is most likely enough yeast left in suspension to bring the gravity down further if you leave it alone and give it some time. In fact some times racking to another vessel is enough to rouse yeast and kick off further fermentation if there are still enough fermentables left in the brew.
If you are really worried about it and confident that the yeast from the primary hasn't been contaminated by being left open for a long time you could probably get away with pouring some of the yeast slurry into your cider.
If it were me, I'd just put an airlock on it and forget about it for a month.
Edit: Dang it joel! you beat me to it! i gotta learn to type faster.